Black Pepper Beef and Cabbage Stir-Fry
Ingredients
- 1 tbsp. whole black peppercorns, coarsely crushed with the bottom of a cup or pan
- 3 garlic cloves, grated
- 2 tsp. light brown sugar
- 1 tsp. cornstarch
- Kosher salt, to taste
- ¾-pound sirloin steak, thinly sliced crosswise
- 3 tbsp. sunflower oil or other neutral oil
- 2 tbsp. soy sauce
- ½ head small green cabbage, thinly sliced
- 1 tbsp. sherry vinegar
- 1 tbsp. toasted sesame seeds, crushed with your fingertips
- 2 scallions, thinly sliced
- Cooked rice, for serving
Instructions
- In a medium bowl, add peppercorns, garlic, brown sugar, cornstarch and 1 teaspoon salt and stir to combine.
- Add sliced steak and toss to coat.
- In a large cast-iron skillet, over medium-high, heat the oil.
- Add steak and cook, stirring frequently, until some of the edges are lightly browned; 3 to 4 minutes.
- Add soy sauce and toss beef to coat; about 1 minute.
- Using a slotted spoon, transfer beef to a bowl or plate.
- Add cabbage to skillet, spread in an even layer and let cook, undisturbed, for 1 minute so that some pieces caramelize in the pan.
- Toss and cook cabbage, stirring occasionally, until crisp-tender, 4 to 6 minutes.
- Stir in vinegar and season with salt.
- Add steak and any juices back to the skillet, and stir until well combined with the cabbage and warmed through; about 1 minute.
- Top with toasted sesame seeds and scallions; serve with rice.
Notes
If you like spicy food, Siracha steps it up a notch.
See How to Toast Sesame Seeds on our completecomfortfoods.com website at: https://completecomfortfoods.com/how-to-toast-sesame-seeds/