Seared Asian-style beef and stir-fried savoy cabbage

Method

1. Put the steak in a shallow dish and pour over the soy sauce. Heat a large frying pan or wok over a high heat. Pour in the oil and swirl the pan to coat. Add the onion and stir-fry for 2-3 minutes until softened. Turn the heat to medium and add the garlic, then stir-fry for 1 minute until the raw smell fades – keep it moving or it will burn. Remove the pan from the heat and set aside.
2. Heat a heavy-based frying pan over a high heat. Remove the steak from the dish (reserve the soy sauce) and rub with oil. When the pan is smoking hot, add the steak and cook for 2 minutes on each side for medium-rare, pressing down to flatten so it crisps and caramelises. Once cooked to your liking, remove to a plate and set aside to rest.
3. Return the first pan/wok to a high heat and, once the onions sizzle again, add the star anise and ginger, then stir-fry for 2 minutes. Once fragrant, add the chilli and peanuts, then stir-fry until the peanuts start to colour. Add the wilted cabbage and stir-fry for 5 minutes or until the cabbage has coloured a little.
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4. Pour in half the soy sauce from the steaks (discard the rest) and the fish sauce, then squeeze in the lime and cook for 2 minutes. Scatter over the herbs and stir. Taste and season. Divide between 2 plates. Slice the steak and put on top of the stir-fry, pouring any resting juices on top. Serve immediately with lime wedges.