Bright and fresh with iridescent red cabbage, crisp snow peas, crunchy noodles, and fragrant coriander, the classic combination of sweet and sour hits the spot for a simple weeknight stir-fry. Our hot-tip is to remove the beef from the fridge 30 minutes before cooking for a deliciously tender result.
Finely slice spring onion, keeping the white and green parts separate. Finely slice cabbage and snow peas. Pick coriander leaves from their stems. Finely chop chilli (you can remove the seeds, if you like).
Heat vegetable oil in a frypan over medium-high heat. Season steak with salt and pepper and cook for 5 minutes on one side or until caramelised. Turn and cook for a further 3 minutes on the other side for medium or until cooked to your liking. Remove steaks from pan and place on a plate. Cover with foil and set aside to rest for 10 minutes. Wipe out pan.
Return frypan to a medium heat, add 1/2 the sesame oil and white part of spring onion. Cook, stirring occasionally, for 1 minute or until softened. Add soy sauce, brown sugar, rice wine vinegar and chilli (as little or as much as you like), stir to combine and cook for 3 minutes or until reduced by half. Remove from heat but keep in pan.
Place cabbage, snow peas and coriander leaves in a large bowl and toss to combine. Zest and juice lime and add to bowl with remaining sesame oil, sesame seeds, and season with salt and pepper. Toss slaw to completely coat in dressing and set aside.
Slice steak into 1cm-thick pieces. Add to pan with the sweet and sour sauce and mix to coat steak.
Just before serving, toss crispy noodles through slaw. Top slaw with sweet and sour steak and sprinkle with green spring onion to serve.