Cantonese-style black pepper beef with potatoes from Milk Street Tuesday Nights: More Than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast (page 49) by Christopher Kimball

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Notes about this recipe

  • teandoranges on October 04, 2025

    I decided to make this because it used the two kinds of potatoes I happened to have. It was just okay. It felt a little bland and the sauce had an odd texture, almost like a Japanese curry. I left of the cilantro and perhaps didn't use corse enough black pepper. Served it over Japanese rice. Probably won't make again.

  • meginyeg on June 08, 2022

    Didn't have sweet potatoes so used all potatoes. Not mind blowing but tasty enough. Will make again.

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