Thai-inspired stir-fry with pointed cabbage and ribeye

How Maurice does it

1. 1

   Cut the pointed cabbage into thin strips and set aside.

2. 2

   Slice the ribeye into long thin strips. Add 1 tbsp cornstarch and 2 tbsp soy sauce to the meat, mix by hand, and let rest for a moment.

3. 3

   Slice the king oyster and shiitake mushrooms. Finely chop the ginger and garlic clove.

4. 4

   Cook the rice: bring 300 ml water to a boil, add the rice, and simmer covered until tender.

5. 5

   Heat a bit of olive oil in a wok, add the ginger and garlic, and fry briefly. Add the meat and stir-fry for a maximum of 2 minutes, then remove the meat from the wok.

6. 6

   Add the mushrooms to the wok and fry for 3 to 4 minutes, then add the cabbage.

7. 7

   Add a generous spoonful of oyster sauce and a spoonful of sugar, toss together, then return the meat to the wok and stir for a maximum of 2 minutes.

8. 8

   Slice the red chili and chop the spring onions, add them at the end, and serve with the rice.