BLACK PEPPER BEEF AND CABBAGE STIR FRY
A quick, savory stir-fry of tender beef and crisp cabbage tossed in a bold black pepper sauce — ready in under 30 minutes. Perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1 pound flank steak Thinly sliced against the grain
- 4 cup green cabbage Thinly shredded
- 2 tablespoon vegetable oil
- 3 tablespoon soy sauce Use low-sodium if preferred
- 1 tablespoon oyster sauce Adds depth; optional
- 1.5 teaspoon freshly ground black pepper Adjust to taste for heat
- 1 tablespoon cornstarch For slurry to thicken sauce
- 0.25 cup water Mixed with cornstarch
- 3 clove garlic Minced
- 2 stalk green onion Sliced on bias for garnish
- 0.5 teaspoon granulated sugar
- 0.5 teaspoon sesame oil For finishing
- 0.25 teaspoon salt Adjust to taste
Instructions
Preparation Steps
- Slice the flank steak thinly against the grain and season lightly with salt and 0.5 teaspoon of ground black pepper.
- In a small bowl, combine cornstarch and water to make a slurry; set aside.
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the beef in a single layer and sear for 1 to 2 minutes per side until browned but not fully cooked. Remove beef and set aside.
- Add the remaining 1 tablespoon oil to the pan. Sauté minced garlic for about 30 seconds until fragrant.
- Add shredded cabbage and stir-fry for 3 to 4 minutes until it begins to soften but still retains some crunch.
- Return the beef to the pan. Stir in soy sauce, oyster sauce, sugar, the remaining black pepper, and the cornstarch slurry. Toss everything together and cook for 1 to 2 minutes until sauce thickens and coats the ingredients.
- Drizzle with sesame oil, toss in sliced green onions, adjust seasoning with salt if needed, and remove from heat.
- Serve hot with steamed rice or noodles.
Notes
For best results, slice the beef while slightly frozen to get thin even pieces. Freshly cracked black pepper makes a big difference in flavor.
Tried this recipe?Let us know how it was!