Instructions

1. Mix the ingredients of the glaze, then rub the steaks with this.
2. Slice or shred the cabbage into thin strips.
3. "Peel" the carrots into thin slices with a vegetable peeler.
4. Thinly slice the onion and garlic.
5. Heat the oil in a wok, then stir-fry the onion, garlic and carrot for about 5 minutes, stirring constantly and taking care not to burn the garlic.
6. Add the cabbage strips and some water, then sautée for 3 minutes, until tender.
7. Add the chilli sauce and a few drops of sesame oil. Stir for about 1 minute – then turn off the heat and let it rest under a lid.
8. Meanwhile, heat a heavy-based, lightly oiled griddle-pan. When it is hot and smoky, add the steaks and turn them over every 30 seconds until cooked to your liking.
9. Place them on a plate and rest under cover for 5 minutes, before slicing them into thin strips.
10. Serve with the stir-fried cabbage.