Everyone thinks Asian stir-fries are reserved for restaurants, requiring a professional wok and ten years of experience. The reality? It’s the easiest weeknight meal there is. Thirty minutes, a pan that gets nice and hot, and you get something that far surpasses what most takeout places offer.
Ingredients :
- Beef (flank steak or bavette) — Flank steak is ideal here — just marbled enough not to dry out over high heat. Always cut against the grain, otherwise you’ll be chewing for ten minutes. Target thickness: 3 mm maximum. Put the meat in the freezer for 20 minutes before slicing; it will be much easier to work with.
- White cabbage — A quarter of a cabbage, no more. It will reduce in the wok and you want it to keep some bite. Cut into wide strips rather than fine julienne — they hold up better during cooking and offer a better mouthfeel.
- Whole black peppercorns — Buy whole grains and crush them in a mortar or under the flat of a pan. The difference from pre-ground pepper is stark — the essential oils are intact, the fragrance incomparably more powerful. It’s the main ingredient, don’t skimp.
- Dark soy sauce — If you can find it, get dark soy sauce — it gives that deep mahogany color and a rounder taste. Light soy sauce also works, the tint will just be a bit less intense. Avoid low-sodium soy sauces; they lack character.
