Beef Wtih Black Pepper and Lime

A flavorful Thai beef flank steak dish served over Chinese cabbage. Makes a beautiful presentation. Easy to make as this entire dish is all prepared in a wok. Prep time does not include 1-hour marinating time for meat. From my Thai Cooking School cookbook.

• Ready In: 20 mins
• Serves: 2-3

Ingredients

• 12  ounces  flank steaks
• 1⁄2 tablespoon light brown sugar
• 1  tablespoon black peppercorns, crushed
• 4  teaspoons soy sauce
• 1  red Thai chile, seeded and finely chopped
• 1⁄2 head garlic, cloves crushed
• 2  tablespoons fresh lime juice
• 1⁄2 head Chinese cabbage, sliced
• 1⁄2 red onion, thinly sliced
• 1 1⁄2 tablespoons  peanut oil
• 1⁄2 teaspoon Thai fish sauce
• 3  tablespoons of fresh mint, chopped
•  lime wedge (to garnish)
•  cooked rice, to serve

Directions

1. Pound the steak with the blunt side of a knife. Slice diagonally across the grain into thin, bite-size pieces and place in a shallow bowl.
2. Combine the sugar, peppercorns, soy sauce, chile, garlic and half the lime juice in a bowl, mixing well. Pour over the beef, stirring to coat. Marinate at room temperature for 1 hour, or overnight in the refrigerator.
3. Arrange the Chinese cabbage in a shallow service dish. Scatter with onion slices.
4. Heat a wok over high heat, then add the oil. Add the beef and stir-fry for 3 minutes. Add the fish sauce and remaining lime juice, and stir-fry for an additional minute.
5. Add the meat and juices to the Chinese cabbage and onion, then scatter over the mint. Garnish with lime wedges and serve immediately with rice, if using.