Description
A flavorful and easy-to-make Black Pepper Beef and Cabbage Stir Fry that combines tender beef with fresh vegetables.
Ingredients
- 1 pound flank steak, thinly sliced against the grain
- 4 cups green cabbage, shredded
- 1 bell pepper, sliced (any color)
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon black pepper (adjust to taste)
- 2 tablespoons vegetable oil
- Salt to taste
- Green onions, chopped (for garnish)
Instructions
- In a bowl, combine the sliced flank steak, soy sauce, oyster sauce, cornstarch, and black pepper. Mix well and let it marinate for at least 15 minutes.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry for about 3-4 minutes until browned. Remove the beef from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of oil. Add the sliced onion, bell pepper, and garlic. Stir-fry for 2-3 minutes until the vegetables are tender.
- Add the shredded cabbage and ginger to the skillet. Stir-fry for an additional 3-4 minutes until the cabbage is wilted.
- Return the cooked beef to the skillet and mix everything together. Cook for another 2 minutes to heat through. Season with salt to taste.
- Serve hot, garnished with chopped green onions.
Notes
- For added heat, include sliced jalapeños or a dash of red pepper flakes during cooking.
- Substitute the flank steak with chicken breast or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg