Don’t save the goodness of Brussels sprouts for the turkey – their punchy flavour and satisfying crunch transforms this gorgeous beef stir-fry, and it’s a great way of making the most of any leftovers.
- 75g cashew nuts
- 2 tbsp vegetable oil
- ½ lime, zested and juiced
- 400g pack rump steaks
- 450g Brussels sprouts, sliced
- 75g chopped curly kale
- 1 carrot, skin peeled and discarded, the rest peeled into ribbons
- 1 red pepper, sliced
For the dressing
- 1 tbsp sweet chilli sauce
- 2cm piece ginger, peeled and grated
- 1 garlic clove, finely chopped
- 1 red chilli, finely chopped
- 2 tbsp soy sauce
- Heat a large frying pan over a medium-high heat and add the nuts. Dry fry for 5-6 mins, stirring until golden and toasted, then stir in 1 tsp of the oil with ½ tsp black pepper, a pinch of sea salt and the lime zest. Tip out onto a chopping board, roughly chop and set aside.
- Heat 2 tsp of the remaining oil in the frying pan and cook the steaks for 2-3 mins each side for medium-rare, or an extra min each side for medium. Remove from the pan; set aside to rest.
- Add the remaining oil to the pan. Fry the sprouts for 3 mins, stirring, then add the kale, carrot and pepper, and continue to cook for a further 5 mins.
- Whisk the dressing ingredients together. Thinly slice the steaks, then toss with the vegetables and dressing. Divide between 4 plates and scatter with the cashews to serve.