Black Pepper Beef and Cabbage Stir-Fry Recipe
This Black Pepper Beef and Cabbage Stir-Fry is a quick and flavorful dish featuring tender sirloin steak coated in a bold black pepper and garlic marinade, stir-fried with crisp-tender cabbage and finished with fragrant soy sauce, sherry vinegar, toasted sesame seeds, and scallions. Perfect served over steamed rice for a satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 3 servings 1x
- Category: Main Dish
- Method: Stir-Frying
- Cuisine: Asian
Ingredients
Scale
Beef Marinade
- 1 tablespoon whole black peppercorns, coarsely crushed
- 3 garlic cloves, grated
- 2 teaspoons light brown sugar
- 1 teaspoon cornstarch
- Kosher salt, 1 teaspoon for marinade plus additional to taste
- ¾ pound sirloin steak, thinly sliced crosswise
Stir-Fry
- 3 tablespoons sunflower oil or other neutral oil
- 2 tablespoons soy sauce
- ½ head small green cabbage (about 8 ounces), thinly sliced
- 1 tablespoon sherry vinegar
- 1 tablespoon toasted sesame seeds, crushed
- 2 scallions, thinly sliced
- Cooked rice, for serving
Instructions
- Prepare the Marinade and Beef: In a medium bowl, combine the crushed black peppercorns, grated garlic, light brown sugar, cornstarch, and 1 teaspoon kosher salt, stirring to mix well. Add the thinly sliced sirloin steak and toss thoroughly to coat all pieces in the marinade. Let it sit briefly to absorb flavors.
- Cook the Beef: Heat 3 tablespoons of sunflower oil in a large cast-iron skillet over medium-high heat. Add the marinated steak and stir frequently, cooking until the edges are lightly browned, approximately 3 to 4 minutes. Add 2 tablespoons of soy sauce and toss the beef to coat evenly, cooking for about 1 more minute. Using a slotted spoon, transfer the cooked beef to a bowl or plate, leaving the oil and any residue in the skillet.
- Cook the Cabbage: Add the thinly sliced cabbage to the skillet, spreading it in an even layer. Allow it to cook undisturbed for 1 minute to develop some caramelized spots. Then stir and continue cooking, stirring occasionally, until the cabbage is crisp-tender, about 4 to 6 minutes. Stir in 1 tablespoon of sherry vinegar and season lightly with kosher salt to taste.
- Combine and Finish: Return the cooked beef and any accumulated juices to the skillet with the cabbage. Stir to combine thoroughly and heat for about 1 minute until everything is warmed through. Remove from heat.
- Serve: Transfer the stir-fry to serving plates, garnish with crushed toasted sesame seeds and thinly sliced scallions. Serve immediately over cooked rice for a complete meal.
Notes
- Using a cast-iron skillet helps achieve better caramelization and flavor.
- Coarsely crushing black peppercorns releases an intense pepper flavor important for the dish.
- Adjust the amount of soy sauce and salt according to your taste preference to avoid over-salting.
- Thinly slice the sirloin for quick cooking and tenderness.
- Serve immediately while hot to enjoy the crisp texture of the cabbage.
- Substitute sherry vinegar with rice vinegar if unavailable for a similar flavor.
Keywords: black pepper beef, cabbage stir-fry, quick beef recipe, Asian stir fry, sirloin beef recipe, easy weeknight dinner
