Prep 15 min Cook 10 min
Here is a stir fry with only two main ingredients – addictive black pepper encrusted strips of beef and shredded cabbage.
Some of the earliest dishes I learned how to cook were stir fries. You could never go really wrong and what is not to like about them. Chop a few vegetables and quickly fry them with a protein and you have an instant healthy meal.
Sometimes, even chopping a selection of vegetables can be a hassle especially if you try to time which goes in first so they all end up with similar textures once they are cooked.
This is a stress free stir fry and you can use sirloin for the beef but I prefer to go the whole way and use strips of rib eye that take a minute to cook.
The shredded cabbage (which nowadays comes shredded and pre-packed) is dry wilted like you would spinach. This cooks the cabbage in its own natural juices and you end up with a sweet tasting and slightly crunchy and satisfying result.
This delicious dish takes 25 minutes to prep and cook and that includes a bowl of steamed rice on the side.
Black Pepper Beef and Cabbage Stir Fry
by
Derek Farwagi
Equipment
- Medium sized mixing bowl
- 10” cast iron skillet or non stick pan
Ingredients
- 1 ½ tsp Whole black peppercorns, coarsely crushed in a mortar and pestle ( or with the bottom of a cup or jar).
- 3 Grated cloves of garlic
- 2 tsp Brown sugar
- 1 tsp Flour or cornstarch
- ¾ lb Sirloin or rib eye steak.
- 2 tbsp Sunflower or grape seed oil
- 2 tbsp Soy sauce
- 2 tbsp Water
- 1 10oz Pack of shredded green cabbage (or shred a quarter head of a large cabbage)
- 2 tsp Sherry vinegar (Red wine or apple cider vinegar is an option).
- Uncooked sesame seeds for garnish . (optional)
- 1 Scallion, thinly sliced diagonally including the greens.
- Cooked rice, for serving
Instructions
- Start by prepping and streaming rice as you usually do.
- While the rice is cooking, in a medium sized bowl, add 1 tbsp cracked black pepper, three grated or crushed garlic gloves, 2 tsp brown sugar and mix thoroughly.
- To this mixture add 2 tbsp Soy sauce and 2 tbsp water, combine well and set aside
- Pat dry the steak then slice it across the grain in 1/4 “ thick strips.
- Add the sliced beef to the soy mixture and set aside.
- Heat the oil in a large cast-iron skillet or non stick pan over medium heat. With a fork, quickly lay the strips of steak in the pan and sear each side for 30 seconds. Any longer and the beef will overcook. Work in batches if need be.
- Remove from heat and transfer beef to a bowl or plate with any sauce that has thickened. Cover with foil and set aside.
- Return pan to stove top and Increase heat to medium/high. Deglaze pan with 1/4 cup of water. Add shredded cabbage and spread in an even layer and let cook, undisturbed, for a minute. Add scallions and cook for a further minute. 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. Serve portions and top with sesame seeds (optional) with rice as a side dish.
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