Black-pepper Beef Stir Fry
- 3 Garlic cloves, finely grated
- 2 Teaspoons finely grated ginger
- 2 Teaspoons freshly ground black pepper
- 1 Teaspoon toasted sesame oil
- 2 Tablespoons vegetable oil, divided
- 1 Pound sirloin steak, thinly sliced crosswise
- Kosher salt
- 1 Red bell pepper cut into strips lengthwise
- 4 Scallions, cut crosswise into 1½"–2" pieces
- 2 Tablespoons low-sodium soy sauce
- 1 Tablespoon unseasoned rice vinegar
- 1 Tablespoon unsalted butter, cut into pieces
- Cooked rice (for serving)
- Sesame oil
- Sirloin steak
- Red bell pepper
- Low-sodium soy sauce
- Unseasoned rice vinegar
- Unsalted butter
- Black pepper
- Vegetable oil
- Kosher salt
- Whisk garlic, ginger, pepper, sesame oil, and 1 Tbsp. vegetable oil in a medium bowl. Add beef, season with salt, and toss to coat.
- Heat remaining 1 Tbsp. oil in a large cast-iron skillet over high. Wait until you see some wisps of smoke—if it’s not hot enough, the meat will steam instead of getting deeply browned—then, working in batches if needed, arrange steak in skillet in an even layer (it’s okay to crowd it a bit) and cook, pressing down on pieces to ensure good contact with the pan, until brown around the edges, about 1 minute. Turn the steak over and add sliced red pepper and scallions.
- Remove skillet from heat and add soy sauce, vinegar, butter, and 3 Tbsp. water. Toss, until butter is melted and sauce coats steak (still off heat). Season with more salt if needed.
- Divide rice among bowls and top with beef stir-fry.