Anyone else love that sweet and savoury blend of flavours? Yes please! I love this tasty pancake treat that can serve as any meal : breakfast, lunch or dinner.

There is a nice variety of ingredients including vegetables, ginger, eggs and lean beef to help you get a well-rounded and nutritious meal that will keep your energy up.

You can top it with some extra goodies to your liking, even some crushed cashews to add that extra bit of protein and crunch. Let me know how you get creative with it!

This will serve 1-3 serves depending on how hungry you are.

Enjoy!

INGREDIENTS

• 2 1/2 tablespoons sweet soy sauce, plus extra, to serve
• 3 teaspoons rice wine vinegar
• 3 garlic cloves, crushed
• 3 teaspoons sesame oil
• 400g beef sizzle steak
• 250g green cabbage, finely shredded
• 3 green shallots, chopped
• 4cm-piece ginger, finely grated
• 6 eggs, lightly whisked
• Pickled ginger, to serve
• Shredded green shallot, to serve

METHOD

• Step 1 Combine 2 tablespoons sweet soy sauce, vinegar, garlic and 1 teaspoon sesame oil in a bowl. Add the beef. Set aside to marinate.
• Step 2 Preheat oven grill on high. Heat a large non-stick frying pan over medium heat. Add remaining sesame oil. Cook cabbage, stirring for 2-3 minutes. Add green shallot and ginger. Cook, stirring, for a further 2 minutes, until softened. Add egg and remaining 2 teaspoons sweet soy sauce and swirl to coat the base of the pan. Cook the pancake for 3-4 minutes over medium heat, until almost set. Place pan under preheated grill. Cook for 1 minute.
• Step 3 Meanwhile, preheat a barbecue grill on high. Spray with oil. Cook beef for 1-2 minutes each side, until just cooked through. Slice the beef.
• Step 4 Top the pancake with sliced beef, ginger and shredded shallot. Drizzle with the extra sweet soy sauce.