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Better Than Takeout: 20-Minute Black Pepper Beef Stir-Fry | NYT Cooking See Post

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Campus & Community 2025-07-16

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Post Time: 2025-07-16

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: Allentown, Cincinnati, Grand Rapids, Jersey City, Washington

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Better Than Takeout: 20-Minute Black Pepper Beef Stir-Fry | NYT Cooking

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