Black Pepper Beef and Cabbage Stir-Fry Recipe (2024)

Really good recipe! I added more cabbage per suggestions, doubled the spice mix, and added chicken stock thickened with a bit of cornstarch at the end to make a bit of sauce. The chicken stock helped to deglaze the pan a bit too. I didn't have sherry vinegar but apple cider vinegar with a pinch of sugar worked out well. Also, as a tip, putting the beef in the freezer for about 20 minutes will help make the thin slicing easier. Next time I may add sliced red onions to the pan for more flavor.

Not in my experience. Thinly sliced as specified and stir-fried on high heat for about 5 minutes, it will be crispy, starting to brown, and cooked just enough to lose its bitterness and turn a little sweet. It’s my favorite way to cook green cabbage. Try it!

Love this section!Is there a way to print the cooking notes with the recipe?

I'll take whatever heat, spice, salts, alliums, cheeses, alcohols, and vinegars you don't want.

Disagree with Leslie ....you want the cabbage crispy!

This was outstanding and I actually made it with sliced chicken breast because that’s what I had. I also added half a diced onion and some julienned carrots along with the cabbage to up the veggie content. Otherwise made as written. The coating kept the chicken nice and juicy. I like this recipe during Covid times because I’m only shopping once every 2 weeks, and cabbage keeps forever in the fridge. A good dish for one of the last nights of a shopping cycle.

Surprised by some of the lukewarm reviews - one of the best NYT recipes I've made recently. Easy, healthy, and filing, where don't even need the rice. The recipe is written a little strangely and seems to assume people today don't have Asian equipment/ingredients. I used a wok. Use a mortar/pestle for peppercorns and sesame. I've never owned sherry vin., so subbed half rice wine vin. and shaoxing (often see this sub suggested the other way). Re: the great cabbage debate, 5 min was fine for me!

I added a grating of ginger and really loved it with the peppery spice.

I know many families with young children who like spice and heat. My now-9-year-old was enjoying pickled jalapeños, bleu cheese, and Sriracha at 2. For her third birthday she requested smoked salmon and cream cheese sandwiches with red onion. Her current favorite food is salmon roe nigiri sushi...and her palate isn’t exactly jaded.In my experience, children who are fed only bland foods will only like bland foods. To each their own. Reduce or eliminate ingredients you don’t like.

I made this recipe exactly as is and it is SPECTACULAR! I suppose I may have to make one change next time, since my husband and I devoured it all at once: I’ll double the entire recipe so I end up with leftovers to look forward to!

My partner & I made this last night with a few changes. Used Napa cabbage, sliced on the bias. Pounded a little more garlic (5 cloves) to a paste with salt for the marinade. Used 2 tbsp of coarsely ground pepper (from a mill), & did not attempt the crushing of sesame seeds with fingertips or nails. A mortar seemed saner. 4 - 5 hours of marinating, & delicious. Will certainly make again!

This is an interesting opportunity to use Chinese Szechuan peppercorns, which are central in @clarkbar's delicious "Cumin Lamb Stir Fry:" (https://www.nytimes.com/2014/03/26/dining/a-lamb-at-play-in-a-field-of-cumin.html) These peppercorns have a strong flavor, so use less, more like 1 teaspoon rough ground in this recipie.

This would be a good review without negative assumptions about why others like ingredients that do not please you. But also it's a fairly adaptable recipe, for instance, with my preference of pork tenderloin over beef sirloin.

Zowie! Simple and delicious. I might use a little less salt and oil next time. I also cooked the steak and cabbage less than indicated, given my very hot cast iron frying pan, and thinly sliced steak and cabbage. It was a perfect, fast, delicious, and healthy meal.This is the easiest stir-fry that I know.

The cabbage is supposed to be "crisp-tender". Any longer than 7 minutes and it would be soggy, which would not work well with stir fry.

Double spice for steak!!

This was very good. Made almost as written, except more garlic (about 8 cloves total), and added a pint of button mushrooms. Used Szechuan peppercorns. Will absolutely make again. Hubs loved it.

I liked this, but felt the amount of crushed black peppercorns was too much. I would try it again with maybe a 1/2 teaspoon of GROUND black pepper. (Crushed leaves too much of the intensity which overpowered the flavors of everything else in this dish.) But I will try it again!

A few things didn’t work for me. Steak cook time seemed too long as it was very tough. Also, I like black pepper, but this was just too much. And agree that the cabbage cooks down so could be increased. Sauce flavor was nice so I’ll try again perhaps with slightly thicker slices, shorter cook time, and half the pepper and add more at the end if needed.

Delicious, and easy. My only change was to use more garlic and pound of beef. I'll make this again, soon.

Delicious. I added grated ginger, Birds Eye chili and shallot. Great weeknight meal.

This was delicious. I made it with already cooked boneless ribeye steak. I used red cabbage because that it what I had and apple cider vinegar. Great way to use leftover steak. We loved it.

Fantastic recipe!!! If able, have your butcher thinly slice the steak for you. I always struggle with cutting my steak correctly so this just makes the process even quicker! I used tapioca starch in place of cornstarch, coconut sugar in place of brown sugar and coconut aminos in place of soy sauce. Will be on rotation around here!

Excellent stuff, and super easy and quick! I used a cheaper flank steak, and it still turned out beautifully. I also mistakenly thought I had soy sauce at home when I, in fact, did not, so I hurriedly threw 2 tbsp of balsamic vinegar and two dollops of sweet BBQ sauce instead. It was still fantastic! (Though I bet the soy sauce is better and less heavy than the BBQ sauce...). I plan to make this part of my regular rotation, and next time, I'll probably add additional vegetables to the stir fry.

Since discovering this recipe 2 years ago I've made it with minced meat as well as sliced (beef, lamb, pork and duck, when I happened - for unknown reasons - to have a spare leg). I've used Napa (called Sweetheart in the UK), Savoy and white cabbage, and mixed in Szechuan peppercorns with the black. Because I'm allergic to alliums, a large knob of ginger, grated, replaces the garlic, and chopped parsley or coriander the scallions. I halve the sugar. And there are *never* leftovers. EVER.

It was solid - good. My cast iron was very gooky tho!

Loved this. Next time I’ll cut some of the pepper and add a little more cornstarch.

I made this exact according to the directions and was honestly pretty underwhelmed. I wanted more variety of flavor - more vinegar, more soy, more garlic. But the black pepper overwhelmed it all. I ate it with kimchi and that helped, but I probably won’t make it again.

This was delish! Had a leftover cabbage that needed release from my fridge. Also added some onion to the stir fry and some snow peas that were on their last legs. So good! So simple for a Tuesday night. Pepper Pepper Pepper! Yum.

Heck yeah! Doubled the cabbage - it never got crispy but that’s my stretch goal for next time. And there will be a next time. Any hints to make it crispy?