• 1serving
  • 10minutes

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsSilicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 rib-eye steak

  2. handfuls black peppercorns , crushed

  3. 1/4 red cabbage

  4. 1/2 red onion

  5. 2 small carrots

  6. 1 beetroot , peeled

  7. 1 pear

  8. olive oil , for frying

  9. 1 tbsp balsamic vinegar

Instructions Jump to Ingredients ↑

  1. Coat the steak in the crushed peppercorns then cook on a hot griddle for 3 minutes on each side, or until done to your liking. Set aside to rest.

  2. Slice the cabbage, onion, carrots, beetroot and pear into equal-sized pieces. Heat a little oil in a wok or frying pan and fry all the vegetables (not the pear) for about 3 minutes - you want them to retain some crunch.

  3. Add the pear and balsamic vinegar and toss through. Thinly slice the steak and add to the stir-fry. Serve.


Send feedback