INGREDIENTS

• 2 garlic cloves

• Beef stir-fry

• 400g cabbage

• 2 carrots

• 2 Lebanese cucumbers

• Coriander

• 40g roasted peanuts

• 50g sriracha chilli sauce

• 20ml sesame oil

• 2½ tbs soy sauce

• 2 tsp caster sugar

• 2 tbs white vinegar

• 2 tbs neutral-flavoured oil

METHOD

1. Marinate beef

Crush or finely chop the garlic.Combine the garlic, 1 tbs soy sauce and 1 tsp sugar in a large bowl. Separate the beef stir-fry, add to the marinade and toss to coat.

2. Prep ingredients

Finely shred the cabbage with a sharp knife or mandoline. Shred the carrots using a julienne peeler or coarsely grate with a box grater. Halve the cucumbers lengthwise, scrape out the seeds using a teaspoon, then thinly slice on an angle. Reserve a few whole leaves, then finely chop the coriander, including the stems.

3. Chop peanuts

Coarsely chop the peanuts.

4. Make sriracha dressing

Put the sriracha, sesame oil, 2 tbs white vinegar, 1½ tbs soy sauce, 1 tbs oil and 1 tsp sugar in a bowl and stir to combine.

5. Stir-fry beef

Heat 1 tbs oil in a large frypan over high heat until very hot (beef stir-fry is best with hot, fast cooking; get the pan very hot before adding the beef and stick to the short cooking time). Stir-fry the beef, in 2 batches, for 1-2 mins until browned. Remove from the heat.

6. Get ready to serve

Combine the cabbage, carrot, cucumber and chopped coriander in a large bowl. Divide the cabbage mixture and beef among bowls. Drizzle with the sriracha dressing. Scatter with the peanuts and reserved coriander to serve.