Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 0.25 cup Scottish whisky, 2 tablespoons honey, 1 tablespoon Dijon mustard, 1 tablespoon soy sauce, and 1 teaspoon grated fresh ginger to create a marinade.

2. 2

   Add 1.5 pounds of boneless beef short ribs, cut into 1-inch strips, ensuring they are fully coated, then marinate for at least 30 minutes.

3. 3

   Heat a large wok over high heat and add 1 tablespoon of rapeseed oil, then carefully sear the marinated short rib strips in batches for 2-3 minutes per side until nicely browned, removing them to a plate as they cook.

4. 4

   Add the remaining 1 tablespoon of rapeseed oil to the wok, then add 1 large thinly sliced leek, 1 cup of swede cut into small matchsticks, and 1 cup of carrots cut into small matchsticks, stirring frequently for 5 minutes until they begin to soften.

5. 5

   Pour in 0.5 cup of beef stock and bring to a simmer, scraping up any browned bits from the bottom of the wok, and cook for 3-5 minutes until the vegetables are tender-crisp.

6. 6

   Return the seared short ribs to the wok, along with 2 cups of shredded green cabbage, and toss everything together to combine the ingredients thoroughly.

7. 7

   Continue to cook for another 3-4 minutes, tossing continuously, allowing the flavors to meld and the short ribs to heat through.

8. 8

   Season the dish with salt and freshly ground black pepper to taste before serving immediately.