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.
The black pepper sauce takes on a shiny mahogany hue as it finishes reducing — not black, not brown, exactly in between. The beef strips stay tender to the bite, the cabbage keeps a slight crunch, and that smell of toasted pepper mixing with fresh ginger gets you off the couch. On the table, it looks like an elaborate dish. In the pan, it was almost too easy.
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