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!

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!

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.

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.

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!

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!

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.

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?

Cut the peppercorn amount in half - still strong flavor but less of a kick and less munching on full peppercorns!

I did this in a wok. I think I cut the cabbage (on a madoline) way to thin b/c it steamed and was mostly soggy. Added red onion. Also added a few sichaun peppercorns per another note here -- really nice gentle tingle. Also added some Zhong sauce -- can never go wrong there. Would try this again with thicker cabbage.

One of the easiest, most delicious recipes on NYT. My boyfriend and I make this two or three times a month. I sometimes add bell pepper or snow peas along with the cabbage if I have some I need to use up. If you do add more veggies, I’d up the vinegar and spices a bit. We always make white rice on the side. Such a satisfying dish!

So yummy! I cut the salt in half and added a titch more soy sauce.

Added Ginger to cabbage CilantroSchezuan peppercorns

really good and easy. I followed what another user said and cooked the cabbage first, added red wine vinegar (all I had) and salt, removed it and then added it back after the beef was done. I’m in Mexico so I used tasajo. Didn’t have brown sugar so I did half maple syrup half white sugar. turned out great! Very forgiving recipe if you need to make substitutions

Delicious and a great recipe to replace a takeout craving. I roughly doubled the recipe and used 3/4 a head of Napa cabbage. When I make this again, I’ll use standard green cabbage as the recipe suggests, as I felt the Napa cabbage released too much liquid and lost texture

Cooking the cabbage first in a very hot pan with a little oil gives that caramelized result that really pumps up the flavor. Remove it when crispy and lightly charred. Then cook the beef. Then add the cabbage back.

We used flap steak instead of sirloin and it was great. (We typically use flap for any beef stir fry.) We also substituted about a dozen Szechuan peppercorns into the black peppercorns before grinding; added a little different heat.This was pretty much spot-on to the best black pepper beef I've had, which was in a really nice Chinese place in Bengaluru a few years ago.

Great easy recipe, I would add more brown sugar next time because it needed a touch more sweetness