Black Pepper Beef and Cabbage Stir-Fry
Sue Li published this recipe on cooking.nytimes.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Niki Su on SeeMeCook
A quick weeknight stir-fry of thinly sliced sirloin and crisp-tender green cabbage, seasoned with coarsely crushed black pepper, garlic, soy sauce, and sherry vinegar. Toasted sesame seeds and scallions finish the dish, which is served with rice.
- Time
- 20 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 6 g
- 9 g
- 8 g
- 3 g
- 40 g
- 30 g
- 15 g
- 9 g
- 30 g
Weights are estimates. Together, the ingredients weigh about 720 g before cooking, which is about 240 g per serving.
Steps
Add the coarsely crushed peppercorns, grated garlic, light brown sugar, cornstarch, and 1 teaspoon kosher salt to a medium bowl. Stir to combine.
Add the thinly sliced steak to the bowl and toss thoroughly until it is evenly coated with the seasoning mixture.
Heat the sunflower oil or other neutral oil in a large cast-iron skillet over medium-high heat.
Add the seasoned steak to the hot skillet. Cook, stirring frequently, until some edges are lightly browned, about 3 to 4 minutes.
Add the soy sauce and toss the beef to coat, cooking for about 1 minute.
Using a slotted spoon, transfer the beef to a bowl or plate, leaving the oil and cooking juices in the skillet.
Add the thinly sliced cabbage to the skillet and spread it in an even layer. Let it cook undisturbed for 1 minute so some pieces caramelize against the pan.
Toss the cabbage and continue cooking, stirring occasionally, until crisp-tender, 4 to 6 minutes.
Stir the sherry vinegar into the cabbage and season with additional salt.
Return the steak and any accumulated juices to the skillet. Stir until the beef and cabbage are well combined and warmed through, about 1 minute.
Top with the crushed toasted sesame seeds and sliced scallions. Serve with cooked rice.
Notes
The beef may be marinated in its seasoning mixture for up to 8 hours ahead and cooked when ready. Leftovers can be tucked into a crunchy baguette or rolled into a wrap.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 455
- Protein
- 28 g
- Carbs
- 27 g
- Fat
- 26 g
- Fiber
- 3 g
Where the calories come from
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