BLACK PEPPER BEEF AND CABBAGE STIR FRY

Chef khanyisiles very simple Chinese stir-fry dish which is fabulous in taste. I saw my husband going for two additional servings of it and I had to remind him to leave some for the rest of the family. Serve with hot steamed rice.

 Ingredients

 Original recipe (1X) yields 4 servings

 2 tablespoons vegetable oil

 4 cloves garlic, chopped

 ½ pound ground beef

 ½ small head cabbage, shredded

 1 red bell pepper, cut into strips

 2 tablespoons soy sauce

 1 teaspoon cornstarch

 ½ cup cold water

 1 teaspoon ground black pepper, or to taste

 1 pinch salt, to taste

 

Directions

 

 Original recipe (1X) yields 4 servings

 2 tablespoons vegetable oil

 4 cloves garlic, chopped

 ½ pound ground beef

 ½ small head cabbage, shredded

 1 red bell pepper, cut into strips

 2 tablespoons soy sauce

 1 teaspoon cornstarch

 ½ cup cold water

 1 teaspoon ground black pepper, or to taste

 1 pinch salt, to taste

 

Gather All ingredients

 Add oil to a wok or large skillet that has been heated to medium-high heat. Saute garlic for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown, 5 to 7 minutes; drain excess fat.

Stir in cabbage and pepper, and cook until vegetables are tender and beef is fully cooked. 

 Stir in soy sauce.Mix together cornstarch and water, and stir in. Season with pepper; add salt to taste. Serve hot and enjoy! Cook, stirring, until sauce has thickened.