Black Pepper Beef and Cabbage Stir-Fry

• portions: 4 servings
• temps total: 20 minutes

Ingrédients

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

Kosher salt

3/4 pound sirloin steak, thinly sliced crosswise

3 tablespoons sunflower oil or other neutral oil

2 tablespoons soy sauce

1/2 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

Instructions

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 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

Do add more cabbage

Wouldn’t double the pepper quantity in the marinade but increase the other components to get more even coverage

Think I used like philly cheesesteak sliced sirloin

https://cooking.nytimes.com/recipes/1020506-black-pepper-beef-and-cabbage-stir-fry

Nutrition

• Calories: 390
• Lipides Totaux: 24 g
• Lipides Saturés: 6 g
• Lipides Insaturés: 16 g
• Acides Gras Trans: 0 g
• Sodium: 533 mg
• Glucides Totaux: 23 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 4 g
• Protéines: 20 g