Ingredients

1 tablespoon whole black peppercorns, coarsely crushed

3 garlic cloves, grated

2 teaspoons light brown sugar

1 teaspoon cornstarch

Kosher salt

3/4 pound sirloin steak, thinly sliced crosswise

3 tablespoons sunflower oil or other neutral oil

2 tablespoons soy sauce

1/2 head small green cabbage (about 8 ounces), thinly sliced

1 tablespoon sherry vinegar

1 tablespoon toasted sesame seeds, crushed with your fingertips

2 scallions, thinly sliced

Cooked rice, for serving

Instructions

Step 1: In a medium bowl, combine the crushed black peppercorns, grated garlic, light brown sugar, cornstarch, and 1 teaspoon kosher salt. Add the thinly sliced sirloin steak and toss well to coat the meat evenly with the mixture.

Step 2: Heat the sunflower oil in a large cast-iron skillet over medium-high heat. Add the coated steak and cook, stirring frequently, until the edges brown lightly, about 3 to 4 minutes. Stir in the soy sauce and toss to coat for about 1 minute. Use a slotted spoon to transfer the beef to a bowl or plate, leaving the juices behind in the skillet.

Step 3: Add the sliced cabbage to the same skillet, spreading it out evenly. Let it cook undisturbed for 1 minute to encourage caramelization. Then toss and stir occasionally, cooking until the cabbage is crisp-tender, about 4 to 6 minutes. Stir in the sherry vinegar and season with salt to taste.

Step 4: Return the cooked steak along with any accumulated juices to the skillet. Stir everything together and heat through for about 1 minute until well combined. Remove from heat and sprinkle with the toasted sesame seeds and scallions. Serve immediately with cooked rice.

Tips & Variations

For extra heat, add a pinch of crushed red pepper flakes when cooking the cabbage.

If you don’t have sherry vinegar, a mild rice vinegar works well as a substitute.

Use flank steak or ribeye if sirloin is not available for a slightly different texture.

For a vegetarian twist, replace beef with firm tofu pressed and cubed, cooking it until golden before adding cabbage.

FAQs

Can I prepare this dish ahead of time?

Yes, you can marinate the beef in the peppercorn mixture up to a day in advance for deeper flavor. However, cook the beef and cabbage just before serving for the best texture.

What can I serve with Black Pepper Beef and Cabbage Stir-Fry?

This stir-fry pairs wonderfully with steamed white or brown rice, or even noodles. For a complete meal, try serving it alongside steamed vegetables or a simple cucumber salad.