Get the recipe:
Sue Li is back in the kitchen studio making a quick weeknight dish that relies on pantry staples. In her recipe for Black Pepper Beef and Cabbage Stir-Fry, coarsely crushed black peppercorns are the star, balancing out the richness of the beef and giving the dish a lightly spicy bite. A quick rub of garlic, brown sugar, salt, pepper and cornstarch seasons the beef. Then, if you’re lucky enough to have any leftovers, tuck them into a crunchy baguette or roll them into a wrap.
------------------------------------------
VISIT NYT COOKING:
SUBSCRIBE to NYT COOKING:
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
YOUTUBE:
INSTAGRAM:
FACEBOOK:
TWITTER:
PINTEREST:
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
Better Than Takeout: 20-Minute Black Pepper Beef Stir-Fry | NYT Cooking For Country: United States. City: Chicago, Las Vegas, Nashville, Scottsdale, Tallahassee
