• NYT E-Z Dinner - 71

    From Dave Drum@1:2320/105 to All on Thu Feb 1 17:34:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Black Pepper Beef & Cabbage Stir-Fry
    Categories: Beef, Vegetables, Grains
    Yield: 3 servings

    1 tb Whole black peppercorns;
    - coarse crushed with the
    - bottom of a cup or pan
    3 cl Garlic; grated
    2 ts Light brown sugar
    1 ts Cornstarch
    3/4 lb Sirloin steak; thin sliced
    - across
    3 tb Sunflower oil
    2 tb Soy sauce
    8 oz Green cabbage; thin sliced
    1 tb Sherry vinegar
    1 tb Toasted sesame seeds;
    - crushed w/fingertips
    2 Scallions; thin sliced
    Cooked rice; for serving

    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.

    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.

    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.

    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.

    By: Sue Li

    Yield: 2 to 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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