We love 💓 stir-fry because they are quick, easy, tasty, and you get your protein 🥩 and veggies 🥬 all on one plate! Here’s our 20-minute black pepper beef and cabbage stir-fry over a bed of jasmine rice 🍚!
1 tablespoon whole black peppercorns, coarsely crushed with the bottom of a cup or pan
3 garlic cloves, grated
2 teaspoons light brown sugar
1 teaspoon cornstarch
¾ pound sirloin steak, thinly sliced crosswise
3 tablespoons sunflower oil or other neutral oil
2 tablespoons soy sauce
½ head small green cabbage (about 8 ounces), thinly sliced
1 tablespoon sherry vinegar
1 tablespoon toasted sesame seeds, crushed with your fingertips
2 scallions, thinly sliced
Cooked rice, for serving
- Add peppercorns, garlic, brown sugar, cornstarch, and 1 teaspoon salt to a medium bowl and stir to combine. Add sliced steak and toss to coat.
- Heat the oil in a large cast-iron skillet over medium-high. 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.
- 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.