Step-by-Step Instructions
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Prepare the Beef
Slice the beef thinly across the grain for maximum tenderness. Toss with a pinch of black pepper and a teaspoon of soy sauce. Set aside to marinate briefly while you prep vegetables. -
Heat the Pan
Use a wok or large skillet over high heat. Add oil and swirl to coat. High heat ensures quick searing and that perfect “wok hei” flavor. -
Cook the Beef
Add beef in a single layer, letting it sear for 1–2 minutes without stirring to develop a caramelized crust. Then stir-fry until just cooked (medium-rare to medium), about 3–4 minutes total. Remove and set aside. -
Sauté Aromatics
In the same pan, add garlic, onion, and red chilies. Stir-fry for 30–60 seconds until fragrant. -
Add Cabbage and Sauce
Toss in cabbage and stir-fry for 2–3 minutes until slightly softened but still crisp. Return the beef to the pan. Add soy sauce, oyster sauce, black pepper, and chili flakes if using. Stir well to combine. -
Optional Thickening
If you like a slightly saucy stir-fry, pour in the cornstarch-water mixture and cook for another minute until the sauce coats the beef and vegetables evenly. -
Finish and Serve
Garnish with sliced green onions or sesame seeds. Serve immediately over steamed rice or noodles for a complete meal.
Tips for Maximum Heat and Flavor
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Freshly cracked black pepper gives a sharper, more aromatic heat than pre-ground pepper.
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Adjust chili levels to taste; fresh red chilies bring flavor and heat, while chili flakes add a deeper punch.
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Don’t overcook cabbage: It should remain slightly crisp to contrast the tender beef.
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High heat is key: Stir-frying is meant to be fast—low heat can make vegetables soggy and beef tough.
Why This Dish Works
The beauty of this stir-fry lies in its balance: tender beef, crisp cabbage, bold black pepper, and fiery chilies. It’s a dish that’s simple enough for weeknight cooking but bold enough to impress guests. Each bite delivers a spicy, savory, and satisfying punch.
