It’s the pepper that really makes a Black Pepper and Beef Stir Fry. If your pepper mill can’t grind it coarse enough, put the pepper corns on a dish towel and whack them a few times with the bottom of a frying pan.
3 minced garlic cloves
2 tsp. brown sugar
1 tsp. corn starch
1 tbsp. black pepper (very coarsely ground)
1 lb. sirloin steak, cut into ¼ in crosswise slices
3 tbsp. soy sauce
3 tbsp. peanut or canola oil
½ head green cabbage thinly sliced
2 tbsp. white vinegar
1 tbsp. toasted sesame seeds (optional)
1 cup sliced scallion (optional)
Combine the garlic, brown sugar, corn starch, and coarsely ground black pepper in a bowl. Add the sliced steak, mix, and let sit 30 minutes.
Heat the oil in a large pan or wok and cook the steak until it starts to brown (4 or 5 minutes). Add the soy sauce, toss with the steak, and remove it leaving the juices in the pan.
Add the cabbage to the pan and cook until it wills and begins to brown. Add the vinegar and return the steak to the pan. Add 3 tbsp. water, toss for a few minutes and remove to a serving dish and serve with rice.
Once all the slicing and chopping is done this is a quick meal. If you’ve got a wok, use it. If not, a large frying pan will work. If you can’t find ‘toasted’ sesame oil for the marinade, use olive oil.
1 lb. skirt steak, trimmed, sliced against grain into 1/4 inch strips
1 tsp. sugar
1 tsp. toasted sesame oil
1 tsp. plus 1 tbsp. soy sauce
1 tsp. kosher salt
2 tbsp. vegetable oil
1 medium Vidalia onion sliced into 1/2 inch rounds
3 inch piece of ginger, peeled and thinly sliced
Black pepper to taste
3 tbsp. room temperature butter
1 tbsp. lemon juice
In a bowl, toss ingredients 1 to 5 and let sit at least 20 minutes. Place the vegetable oil in a large skillet over high heat. Add the steak in a single lawyer, cook about 2 minutes until the edges a lightly browned.
Turn the steak over and add the onions, ginger, black pepper, and 1/3 cup of water. Cook, tossing until the onion wilts.
Turn off the heat and add the butter, lemon juice, and the remaining 1 tbsp of soy sauce. Stir until everything is coated with the sauce. Serve with rice.