Ingredients
11 total- 1 tsp of szechuan peppercorns
- 2 sirloin steaks, roughly 200g each, 2cm thick
- 2 tbsp of olive oil
- 3 sticks of celery
- 200 g of cucumber, peeled and deseeded
- 5 cm of ginger, peeled and julienned
- 1 tsp of rice vinegar
- 1 tsp of sesame oil
- 1 tsp of soy sauce, plus extra to serve (optional)
- 1 handful of cashew nuts
- 250 g of microwave rice
Method
3 stepsStep 1
Crush the peppercorns with a pestle and mortar to form a coarse powder. Sprinkle over each side of the steaks and season liberally with sea salt to taste. Heat a non-stick pan on a medium-high heat and add the steaks. Drizzle over 1tbsp of olive oil and cook for around 2 mins on each side, until brown. Remove from the heat and place on a plate covered with foil to rest.
Step 2
Slice the celery and cucumber into 1cm strips. Heat 1tbsp olive oil in a wok and place on a high heat. When very hot, add the celery and ginger, and cook for around 2-3 mins until the celery is warmed through but still has some bite. Add a splash of water, the rice vinegar, sesame oil and soy sauce. Toss in the cucumber and cashews, then remove from the heat.
Step 3
Meanwhile, heat the rice according to the packet instructions. Slice the steak into 1.5cm-wide strips, and serve with the rice and veg, with extra soy sauce on the side if you like.