Beef and Napa Cabbage Stir-Fry
Ingredients:
1 lb flank steak, thinly sliced against the grain
1/2 tsp salt
1 tsp black pepper
1 tbsp cornstarch
2 tbsp vegetable oil
2 cloves garlic, minced
1-inch piece of ginger, peeled and minced
1 head of napa cabbage, sliced
1/4 cup soy sauce
2 tbsp oyster sauce
1 tbsp rice vinegar
1 tsp sesame oil
Green onions for garnish (optional)
Instructions:
1. Prepare the beef:
In a bowl, combine the sliced beef, salt, pepper, and cornstarch. Mix well to coat the beef evenly.
2. Stir-fry the beef:
Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add the beef and stir-fry until browned on all sides. Remove the beef from the wok and set aside.
3. Cook the vegetables:
Add the remaining 1 tbsp vegetable oil to the wok. Add the garlic and ginger and stir-fry until fragrant, about 30 seconds. Add the napa cabbage and stir-fry until it begins to wilt, about 2-3 minutes.
4. Combine and finish: Beef and Pepper Rice Bowl
Add the cooked beef back to the wok. In a small bowl, combine the soy sauce, oyster sauce, rice vinegar, and sesame oil. Pour the sauce over the beef and cabbage and stir-fry until the sauce thickens and coats everything evenly, about 1-2 minutes.
5. Serve:
Garnish with green onions, if desired, and serve hot with rice or noodles.