Black pepper beef and cabbage stir-fry [Sue Li] from Easy Weeknight Dinners: 100 Fast, Flavor-Packed Meals for Busy People Who Still Want Something Good to Eat (page 166) by New York Times Cooking and Emily Weinstein

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Notes about this recipe

  • janeths on May 01, 2026

    So simple yet so delicious.

  • jenburkholder on July 14, 2025

    This was good, but every time I make something that's so black-pepper-forward I am reminded that I don't really love black pepper. I just find I prefer chiles providing heat. That said, it was easy and tasty and if you like black pepper, would be a win.

  • rmardel on April 21, 2025

    I modified this recipe somewhat due to ingredients on hand, but the dish was quite good and I would make it again. I used bok choy instead of cabbage, a blend of different types of peppercorns, including Sichuan peppercorns, rather than straight black pepper, and chive vinegar rather than sherry vinegar. I ground the peppercorns together at a medium grind. I generously dredged the beef and allowed it to sit in this dry marinade for 30 minutes. (Not specific in the recipe) My beef slices were small and thin and I cooked them considerably less than the recommended time. I had decided to use up a piece of ginger rather than garlic, and my scallions were looking a little past their prime, better cooked than used raw, so, I used these as aromatics before adding the bok choy to the wok, after which I followed the recipe as written. This was quite good. The contrast between cabbage and beef would have been greater had I used regular cabbage, and I would like to try that combination.

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