Black Pepper Beef and Cabbage Stir-Fry
Updated July 23, 2024
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon whole black peppercorns, coarsely crushed with the bottom of a cup or pan
- 3garlic cloves, grated
- 2teaspoons light brown sugar
- 1teaspoon cornstarch
- Kosher salt
- ¾pound sirloin steak, thinly sliced crosswise
- 3tablespoons sunflower oil or other neutral oil
- 2tablespoons soy sauce
- ½head small green cabbage (about 8 ounces), thinly sliced
- 1tablespoon sherry vinegar
- 1tablespoon toasted sesame seeds, crushed with your fingertips
- 2scallions, thinly sliced
- Cooked rice, for serving
Nutritional analysis per serving (4 servings)
390 calories; 24 grams fat; 6 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 20 grams protein; 533 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Add peppercorns, garlic, brown sugar, cornstarch and 1 teaspoon salt to a medium bowl and stir to combine. Add sliced steak and toss to coat.
- Step 2
Heat the oil in a large cast-iron skillet over medium-high. Add steak and cook, stirring frequently, until some of the edges are lightly browned, 3 to 4 minutes. Add soy sauce and toss beef to coat, about 1 minute. Using a slotted spoon, transfer beef to a bowl or plate.
- Step 3
Add cabbage to skillet, spread in an even layer and let cook, undisturbed, for 1 minute so that some pieces caramelize in the pan. Toss and cook cabbage, stirring occasionally, until crisp-tender, 4 to 6 minutes. Stir in vinegar and season with salt.
- Step 4
Add steak and any juices back to the skillet, and stir until well combined with the cabbage and warmed through, about 1 minute. Top with toasted sesame seeds and scallions; serve with rice.
Private Notes
Comments
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!
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 is the best recipe I’ve made yet from New York Times cooking and I will be making it at least once a month. It is so delicious. I don’t even like leftovers and I finished all of them.
Used 1 lb sirloin cut for stir fry by butcher- probably thicker than recipe suggests but was available and easy. Most uncut sirloins were 2+ lbs there. Used 2 tsp black peppercorn and 1 tsp Szechuan peppercorn. 12 oz savoy cabbage. dark brown sugar. white wine vinegar. basmati rice. kept it simple using ingredient swaps with what was in the house and don't think it mattered. we devoured it
Amazing! The only substitute I made was rice wine vinegar for sherry vinegar. This dish and also simply the sauce are going to become regulars in our line up!