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Title: Black Pepper Beef & Cabbage Stir-Fry
Categories: Beef, Vegetables, Grains
Yield: 3 servings

1 tb Whole black peppercorns;
- coarse crushed with the
- bottom of a cup or pan
3 cl Garlic; grated
2 ts Light brown sugar
1 ts Cornstarch
Salt
3/4 lb Sirloin steak; thin sliced
- across
3 tb Sunflower oil
2 tb Soy sauce
8 oz Green cabbage; thin sliced
1 tb Sherry vinegar
1 tb Toasted sesame seeds;
- crushed w/fingertips
2 Scallions; thin 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 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.

By: Sue Li

Yield: 2 to 4 servings

RECIPE FROM: https://cooking.nytimes.com

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