Dr Eva Orsmond serves up this delicious stir-fry


  • 120 g strip loin steak
  • 150 g white cabbage
  • 1 courgette (approx 150g)
  • 1/2 onion (approx 70g)
  • 0.25 tsp tom yom paste or other red curry paste
  • 1 lemongrass stalk
  • 0.5 beef stock cube melted in 100ml boiled water
  • 1 tblsp soy sauce
  • spray oil for cooking


  • Peel and cut the onion. Slice both cabbage and courgette into thin slices.
  • Cut meat into thin strips, using a pair of sharp scissors or a knife.
  • Spray oil your wok or other non-stick pan large enough to take all the ingredients. Start by gently browning your beef with the curry paste.
  • Once the beef starts cooking, add vegetables starting with the onion. Next add cabbage, and last the courgette.
  • Peel the outer layer of lemongrass. Slice in two and then into 2-4 smaller
  • portions to get all the flavour from within. Lemongrass needs to be removed before serving, so avoid making them too small!
  • Add the stock and soy sauce when ingredients start sticking to the wok and cook until all ingredients are cooked to your liking.
  • Remove lemongrass before serving.