Sautéed Strips of Fillet


  • Serves 4
  • 7 cups white cabbage, shredded
  • 1 lime
  • 6 stalks of coriander
  • 3 spring onions
  • 1 Tbsp. sugar
  • 1 Tbsp. rice vinegar
  • 1 lb fillet of beef
  • 14 ounces beans, green
  • 2 shallots
  • 1 clove of garlic
  • 1/2 cup ginger
  • 1 chili, red
  • ½ pomegranate
  • 2 Tbsp. oil
  • 4 Tbsp. soy sauce
  • 2 Tbsp. teriyaki sauce
  • 2 Tbsp. light sesame seeds
  • Salt
  • Cayenne pepper

Preparation Instructions

1.Season the white cabbage with salt, cayenne pepper, sugar, and rice vinegar, mix thoroughly,

2.Place in a cool location, and allow the flavor to develop for approximately 1 hour.

3.Then fold the lime zest, spring onions, and coriander into the cabbage salad. Season once again with salt, pepper, and lime juice.

4.Rinse the meat and pat dry, then cut it into strips. Wash and clean the beans, then cut them in half.

5.Peel the shallots, garlic, and ginger, and dice finely. Cut the chili in half lengthwise, core, and slice into thin strips.

6.Remove the pomegranate seeds from the white skin.

7.Place the beans in boiling salted water, and boil for 10–12 minutes.

8.Strain and rinse in cold water.

9.Heat the oil in a roaster, and fry the meat in this for around 2 minutes, turning it constantly.

10.Add the shallots and garlic, and fry briefly.

11.Fold in the beans, de-glaze with soy and teriyaki sauce, and allow to simmer for 3–4 minutes.

12.Fold in sesame and pomegranate seeds before serving. Serve the white cabbage salad on a separate plate.