Subj : NYT E-Z Dinner - 71
To   : All
From : Dave Drum
Date : Thu Feb 01 2024 18:06:00

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
           Salt
    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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I prefer my kale with a silent "k".
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