Black Pepper Beef and Cabbage Stir-Fry Recipe
A flavorful and quick Black Pepper Beef and Cabbage Stir-Fry combining tender sirloin with crisp-tender cabbage, seasoned with coarsely crushed black peppercorns, garlic, and a hint of sweetness. This dish is perfect for a satisfying weeknight meal served over warm cooked rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 to 3 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Ingredients
Scale
For the Beef Marinade
- 1 tablespoon whole black peppercorns, coarsely crushed
- 3 garlic cloves, grated
- 2 teaspoons light brown sugar
- 1 teaspoon cornstarch
- 1 teaspoon kosher salt
- 3/4 pound sirloin steak, thinly sliced crosswise
For the Stir-Fry
- 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
- 2 scallions, thinly sliced
- Cooked rice, for serving
Instructions
- Prepare the beef marinade: In a medium bowl, combine the coarsely crushed black peppercorns, grated garlic, light brown sugar, cornstarch, and kosher salt. Add the thinly sliced sirloin steak and toss well to evenly coat all the meat pieces with the marinade.
- Cook the beef: Heat the sunflower oil in a large cast-iron skillet over medium-high heat. Add the marinated steak and stir frequently, cooking until the edges of the beef start to brown lightly, about 3 to 4 minutes. Stir in the soy sauce and toss the beef to coat evenly, cooking for about 1 more minute. Remove the beef using a slotted spoon and set aside.
- Cook the cabbage: Add the sliced cabbage to the same skillet, spreading it in an even layer. Let it cook undisturbed for 1 minute, allowing some pieces to caramelize. Then toss and stir occasionally, cooking until the cabbage becomes crisp-tender, about 4 to 6 minutes. Stir in the sherry vinegar and adjust seasoning with salt to taste.
- Combine and finish: Return the cooked beef and any accumulated juices to the skillet with the cabbage. Stir everything together and warm through for about 1 minute until well combined. Remove from heat.
- Garnish and serve: Sprinkle the crushed toasted sesame seeds and thinly sliced scallions over the stir-fry. Serve hot alongside cooked rice for a complete meal.
Notes
- Use a cast-iron skillet or large heavy-bottomed pan for best caramelization and flavor development.
- Adjust black pepper quantity according to your spice preference.
- Sherry vinegar can be substituted with rice vinegar if unavailable.
- Make sure to slice the steak thinly across the grain for tenderness.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
Keywords: black pepper beef, cabbage stir fry, sirloin stir fry, easy Asian recipe, quick beef recipe, weeknight dinner
