A coarsely crushed star of black peppercorns in this weekend dish changes my view of this recipe, which is mainly a staple in the pantry. Don’t be afraid to add the whole tablespoon of pepper as it enhances the beef ‘s riches and gives a slightly spicy flavor to the platter. Season the beef with a quick rub of garlic, brown sugar, salt, pepper, and cornstarch; the cornstarch helps tenderize the beef and then gives the sauce a silky texture. You can marinate the beef up to 8 hours ahead and cook it when ready. If there are any leftovers left, tuck them in a crunchy baguette or roll them into a wrap.
This recipe for a zesty dinner is ready in minutes, and super-flexible. Substitute something that catches your eye from vegetables-new or frozen. Chicken and tofu can substitute the beef in this recipe. I began to prepare this dish when I saw a lot of cabbages in my pantry. At first, I hesitated to try this one out, but doing so was the best decision I’ve ever made. The green leaves and beef produce healthy and good food.
2 tbsp vegetable oil
(4) cloves garlic, chopped
1/2 pound ground beef
(1/2) small head cabbage, shredded
(1) red bell pepper, cut into strips
2 tbsp soy sauce
1 tsp cornstarch
1/2 cup cold water
1 tsp ground black pepper
salt, to taste (optional)
1. Heat over medium-high heat a wok or large skillet, then adds oil. Add and saute the garlic, then add the ground beef for about 5 seconds. Stir-fry, 5 to 7 minutes, until the beef, is uniformly brown; remove excess fat.
2. Add the cabbage and pepper, and cook until the vegetables are tender and the beef is cook. Stir soy sauce. Mix the cornstarch and water and stir in. Pepper to season; add salt to taste. Cook, stir until the sauce thickens.
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