Black Pepper Beef & Cabbage Stir Fry

Coarsely crushed black peppercorns star in this quick weeknight dish, which is built primarily from pantry staples. Don’t be shy about adding the entire tablespoon of pepper, as it balances out the richness of the beef and adds a lightly spicy bite to the dish. A quick rub of garlic, brown sugar, salt, pepper and cornstarch seasons the beef; the cornstarch helps tenderize the beef and later imparts a silky texture to the sauce. You can marinate the beef up to 8 hours ahead. Beef is an excellent source of protein, iron and zinc to support muscle growth and maintenance. But it’s best not consumed more than twice per week as its high saturated fat content is associated with increased risk of heart disease and cancer. Cabbage is highly nutritious. One cup provides 56% daily value for vitamin K and 36% for vitamin C. It’s also rich in fiber, polyphenols and sulfur compounds that fight inflammation, support immunity, and improve digestion. Carmelized cabbage brings out a lovely sweetness and tartness.

Makes: 2-4 servings
Time to cook: 20 minutes

Ingredients

· 1 tablespoon whole black peppercorns, coarsely crushed with the bottom of a cup or pan

· 3 garlic cloves, grated

· 2 teaspoons light brown sugar

· 1 teaspoon cornstarch

· Kosher salt

· ¾ pound sirloin steak, thinly sliced crosswise

· 3 tablespoons sunflower oil or other neutral oil

· 2 tablespoons low sodium soy sauce

· ½ head small green cabbage (about 8 ounces), thinly sliced

· 1 tablespoon sherry vinegar

· 1 tablespoon toasted sesame seeds

·  2 scallions, thinly sliced

·  Cooked brown rice, for serving

Cooking Instructions

1. Add peppercorns, garlic, brown sugar, cornstarch and 1 teaspoon salt to a medium bowl and stir to combine. Add sliced steak and toss to coat.

2. 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.

3. 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 season with salt.

4. Add steak and any juices back to the skillet and stir until well combined with the cabbage and warmed through, about 1 minute. Top with toasted sesame seeds and scallions; serve with rice.

Nutrition per serving
390 calories; 24 grams fat; 6 grams saturated fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 4 grams sugar; 20 grams protein; 433 milligrams sodium

Recipe from Sue Li, NY Times Cooking

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