400 grams beef schnitzel
sea salt and freshly ground pepper
3 cups thinly sliced cabbage (I used red and green cabbage)
2 carrots, cut into thin matchsticks
1 red capsicum
2 spring onions
100 grams snowpeas
1 teaspoon cornflour
2 tablespoons lime juice
2 tablespoons hoisin sauce
1 tablespoon kecap manis
1 tablespoon sweet chilli sauce
2 teaspoons grated fresh ginger
hot cooked rice
toasted sesame seeds
Beef: Trim the beef of any fat and sinew. Place between two sheets of plastic wrap and pound until wafer thin. Cut into 2 cm wide strips and season.
Sauce: Put the cornflour in a bowl and stir in a of the little lime juice until smooth. Add the remaining ingredients and lime juice and set aside.
Vegetables: Thinly slice the capsicum, spring onions and snowpeas.
To cook: Heat one teaspoon of each of the oils in a wok or large sauté pan until very hot. Add the beef in small batches and cook for a few seconds each side, transferring to a plate as it’s cooked.
Add a little more oil and add the cabbage, carrots and capsicum. Cook for 2-3 minutes turning constantly then add the spring onions and snowpeas and cook until the vegetables are crisp tender. Give the sauce a stir then add to the pan and combine with the vegetables. Return the beef and any meat juices to the pan and cook for 1 minute.
To serve: Place the rice on plates and top with the beef. Scatter with sesame seeds and serve immediately. Serves 4
Pantry note: Kecap Manis (pronounced KETCH-up MAH-niss) is a sweetish, thick soy sauce made with palm sugar and seasoned with star anise and garlic. Available from some supermarkets in the international section, or from Asian food stores.