This recipe arrived in my inbox via the New York Times and to scan the ingredients, it really doesn’t look very exciting…but this is a wonderful combination. Quick, simple and super delicious, below is what I did – enjoy!
2 t. coarse ground pepper AND 3 cloves of garlic, finely minced or grated
1 T. brown sugar
1 t. EACH cornstarch AND kosher salt
~ 1 lb. sirloin steak, thinly sliced crosswise
3 T. sesame oil AND 2 T. soy sauce
1 small Napa cabbage, thinly sliced – a bag of pre-chopped coleslaw or thinly sliced regular cabbage would also work
1 T. sherry vinegar
chopped green onion or scallions and toasted sesame seeds for garnish
Combine the pepper, garlic, brown sugar, cornstarch and starch in a medium bowl, add the sliced beef and then stir to combine well. Heat up the oil in a large skillet, add the steak and quickly toss and stir for a few minutes until the steak is browned. Drizzle on the soy sauce, toss to coat and then remove the steak to a waiting plate using a slotted spoon in order to leave the juices in the skillet.
Add all of the cabbage to the hot skillet, spread in an even layer and leave for a couple of minutes so that you get some brown and crispy edges, then toss and stir and sprinkle in the vinegar, cooking for a few minutes more until the cabbage has softened a titch. Leaving the cabbage a bit crisp is a good thing.
Add the steak and all accumulated juices back into the stir fry, stir well until all is warmed through and then serve up over rice in bowls and garnish as you wish!