Black-Pink Pepper Cabbage Steak

Name: Black-Pink Pepper Cabbage Steak (Haak Jiu Ye Choi Pa)
Yield: Makes 2 servings
Cuisine: Chinese
Ingredients: 3 Tbsp neutral oil or vegan butter; 3 Tbsp neutral oil or vegan butter; 1 shallot, finely chopped; 1 small red cabbage (about 26 oz [735 g]), cut vertically into two 1½ in [4 cm] thick steaks; 1 Tbsp raw cane or granulated sugar; 2 garlic cloves, finely chopped; 1 Tbsp raw cane or granulated sugar; 1 tsp salt; 1 Tbsp soy sauce; 2 tsp tomato paste; 1 tsp vegan Worcestershire sauce; 1 Tbsp whole black and pink peppercorns (not Sichuan), crushed; 1 Tbsp whole black and pink peppercorns (not Sichuan), crushed; Freshly steamed rice, to serve

Haak Jiu Ye Choi Pa

Preparation info

Makes
2
servings

Difficulty
Easy

Appears in

Vibrant Hong Kong Table

By Christine Wong

Published 2024

About

Popular in the 1950s, black pepper steak was served on a sizzling cast-iron skillet for that pre-Instagram “wow” factor. The peppercorn sauce is definitely nostalgic for me. I hadn’t had it in a long time, and even though this is a vegan version, when I tasted the first mouthful, I had a Ratatouille moment that transported me back to savoring it as a teen.

Ingredients

Asia
Hong Kong (China)
Lunch
Vegan

Ingredients

Method