Halve, peel, and thinly slice the shallot. Roughly chop the peanuts and cilantro. Core, halve, and slice the tomatoes into 1/2-inch wedges. Very thinly slice the steak against the grain and season with salt and pepper.

Heat a drizzle of oil in a large pan over medium heat. Add the shallot, turmeric, and cayenne (to taste, we used 1/4 teaspoon) to the pan and cook, tossing, for 4-5 minutes, until softened. Season with salt and pepper.

Add the cabbage and tomatoes to the pan and toss to combine. Cover and cook for 10-12 minutes, stirring occasionally, until very soft. Set aside.

Heat another drizzle oil in the same pan over medium-high heat. Add the steak to the pan and cook, tossing, 2-3 minutes, until browned. Return the cabbage mixture to the pan along with the peanuts and toss to combine. Cook another 1-2 minutes, until steak is cooked to desired doneness.

Divide the dish between plates and sprinkle with cilantro. Enjoy!