Black Pepper Beef and Cabbage Stir Fry Bold and Comforting
Black Pepper Beef and Cabbage Stir Fry is bold and aromatic.Tender beef pairs perfectly with crisp cabbage.Freshly ground black pepper adds warmth and depth.A quick, satisfying stir-fry for any night.
Ingredients
For the Beef Marinade
- 450 g flank steak or sirloin, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- ½ teaspoon freshly ground black pepper
For the Stir Fry
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 small onion, sliced
- 3 cups green cabbage, shredded
- 1 teaspoon freshly ground black pepper (adjust to taste)
For the Sauce
- ½ cup beef broth
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
Instructions
- In a bowl, marinate beef with soy sauce, cornstarch, sesame oil, and black pepper for 10 minutes.
- Mix all sauce ingredients in a separate bowl and set aside.
- Heat oil in a wok or large skillet over high heat.
- Stir-fry beef until just browned; remove and set aside.
- In the same pan, add garlic and ginger; sauté until fragrant.
- Add onion and cabbage; stir-fry until cabbage is slightly tender but still crisp.
- Return beef to the pan and pour in the sauce.
- Sprinkle with extra black pepper and stir until sauce thickens. Serve hot.
Notes
- Slice beef against the grain for maximum tenderness.
- Use freshly cracked black pepper for best flavour.
- Do not overcook cabbage to keep texture and sweetness.
- Sauce thickens quickly once heated.
- Best served immediately.