🍽️

Black Pepper Beef and Cabbage Stir-Fry with Rice

Course
Dinner
Servings

2

Tips & Tricks:

  • 🔪 Skip steps with knife if you completed Prep Day!
  • 🌶 This one can get spicy with all that ground black pepper, but so delish! To calm down the spice, use half the amount of ground pepper or even just a tsp.

Ingredients:

  • 1 tablespoon coarsely ground black pepper
  • 1 tsp garlic powder
  • 2 teaspoons brown sugar
  • 1 teaspoon cornstarch
  • salt
  • ¾ pound skirt or flank steak, thinly sliced
  • 3 tablespoons of canola oil
  • 2 tablespoons soy sauce or tamari
  • ½ head small green cabbage, thinly sliced
  • 1 tablespoon sherry or white vinegar
  • 1 tablespoon sesame seeds
  • 2 green onion sprigs
  • 1/2 cup rice, jasmine/basmati/or sushi rice

Directions:

  1. 🔪 Cook Rice (can be done up to 5 days ahead - see reheat instructions below).
    1. Cook rice according to package instructions. Serve immediately, or cool and refrigerate to enjoy within 5 days.
  2. 🔪 Veg Prep (can be done up to 3 days before)
    1. Thinly slice cabbage (core removed) - example.
    2. Thinly slice scallions
  3. Slice and Season Steak
    1. Thinly slice steak against the grain and set aside. Check out this article to see how.
    2. Add pepper, garlic powder, brown sugar, cornstarch and 1 teaspoon salt to a medium bowl and stir to combine. Add sliced steak and toss to coat.
  4. Cook Steak and Cabbage
    1. 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.
    2. 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 a splash or two of soy sauce to coat.
    3. Add steak and any juices back to the skillet, and stir until well combined with the cabbage and warmed through, about 1 minute.
  5. Serve
    1. Serve steak and cabbage over warm rice and top with sesame seeds and scallions.

Reheat Options

  1. If you made the rice ahead, fluff up rice in a microwave safe bowl and add a splash of water. Cover with a damp paper towel and microwave for 1.5-2.5 minutes. Strain out any remaining water before serving.