Black Pepper Beef and Cabbage Stir-Fry

This speedy, weeknight-friendly Pepper Steak and Cabbage Stir-Fry is packed with texture and flavor. Thinly sliced sirloin is coated in a bold mixture of crushed black peppercorns and brown sugar, giving it a sweet and spicy crust. Seared quickly in a cast-iron skillet, the beef is then tossed with crisp-tender, slightly caramelized cabbage

Yield: 2 servings
Prep Time: About 15 minutes
Cook Time: About 10–15 minutes
Special Equipment: Large cast-iron skillet

Ingredients

• 1 tablespoon whole black peppercorns, coarsely crushed

• 3 garlic cloves, grated

• 2 teaspoons light brown sugar

• 1 teaspoon cornstarch

• Kosher salt

• ¾ pound sirloin steak, thinly sliced crosswise

• 3 tablespoons sunflower oil or other neutral oil

• 2 tablespoons soy sauce

• 1½ head small green cabbage (about 8 ounces), thinly sliced

• 1 tablespoon sherry vinegar

Directions

1. 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.

2. 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.

3. 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.

4. 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