Welsh beef, orange and ginger stir fry

Ingredients

• 1 orange, zest and juice
• 1 tbsp honey
• 1 tbsp dark soy sauce
• 250g Welsh rump steak
• 1 tbsp vegetable oil
• 1 small red onion, peeled and cut into strips
• 5cm fresh ginger, peeled and cut into thin strips
• 2 garlic cloves
• 6 cavolo nero leaves, finely chopped
• ¼ Savoy cabbage, sliced

Method

1.  In a bowl, mix the orange juice with the honey and soy sauce.

2.  Remove any fat from the steak, then cut it into strips and place it in the orange juice mixture to marinate for at least 20 minutes – you can leave it to chill in the fridge overnight, if you wish.

3.  Heat the oil in a wok over a moderate heat and cook the onion, ginger, garlic and a pinch of salt for 5 minutes, stirring continuously.

4.  Add the steak (without the juice) and stir fry for 3-4 minutes before adding the cavolo nero and cabbage. Cook for a further 2 minutes.

5.  Pour the orange juice mixture over the stir fry and cook over a high heat until it starts to caramelise. Serve with rice or noodles sprinkled with orange zest.