Black Pepper Beef and Cabbage Stir-Fry Recipe (2025)

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Noemie

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.

Kevin Osinski

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!

Steve

I'll take whatever heat, spice, salts, alliums, cheeses, alcohols, and vinegars you don't want.

Boyd Tracy

Disagree with Leslie ....you want the cabbage crispy!

Adam

This was outstanding and I actually made it with sliced chicken breast because that’s what I had. I also added half a diced onion and some julienned carrots along with the cabbage to up the veggie content. Otherwise made as written. The coating kept the chicken nice and juicy. I like this recipe during Covid times because I’m only shopping once every 2 weeks, and cabbage keeps forever in the fridge. A good dish for one of the last nights of a shopping cycle.

Steve

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!

Joseph

I added a grating of ginger and really loved it with the peppery spice.

Carol

I know many families with young children who like spice and heat. My now-9-year-old was enjoying pickled jalapeños, bleu cheese, and Sriracha at 2. For her third birthday she requested smoked salmon and cream cheese sandwiches with red onion. Her current favorite food is salmon roe nigiri sushi...and her palate isn’t exactly jaded.In my experience, children who are fed only bland foods will only like bland foods. To each their own. Reduce or eliminate ingredients you don’t like.

Alexa Weibel, Senior Staff Editor, NYT Cooking

I made this recipe exactly as is and it is SPECTACULAR! I suppose I may have to make one change next time, since my husband and I devoured it all at once: I’ll double the entire recipe so I end up with leftovers to look forward to!

WK

My partner & I made this last night with a few changes. Used Napa cabbage, sliced on the bias. Pounded a little more garlic (5 cloves) to a paste with salt for the marinade. Used 2 tbsp of coarsely ground pepper (from a mill), & did not attempt the crushing of sesame seeds with fingertips or nails. A mortar seemed saner. 4 - 5 hours of marinating, & delicious. Will certainly make again!

Rohn Jay Miller

This is an interesting opportunity to use Chinese Szechuan peppercorns, which are central in @clarkbar's delicious "Cumin Lamb Stir Fry:" (https://www.nytimes.com/2014/03/26/dining/a-lamb-at-play-in-a-field-of-cumin.html) These peppercorns have a strong flavor, so use less, more like 1 teaspoon rough ground in this recipie.

Lily

This would be a good review without negative assumptions about why others like ingredients that do not please you. But also it's a fairly adaptable recipe, for instance, with my preference of pork tenderloin over beef sirloin.

Sharon

Zowie! Simple and delicious. I might use a little less salt and oil next time. I also cooked the steak and cabbage less than indicated, given my very hot cast iron frying pan, and thinly sliced steak and cabbage. It was a perfect, fast, delicious, and healthy meal.This is the easiest stir-fry that I know.

secrawford77

The cabbage is supposed to be "crisp-tender". Any longer than 7 minutes and it would be soggy, which would not work well with stir fry.

Reminders

Double spice for steak!!

LizzieMac

This was very good. Made almost as written, except more garlic (about 8 cloves total), and added a pint of button mushrooms. Used Szechuan peppercorns. Will absolutely make again. Hubs loved it.

Elaine G

I liked this, but felt the amount of crushed black peppercorns was too much. I would try it again with maybe a 1/2 teaspoon of GROUND black pepper. (Crushed leaves too much of the intensity which overpowered the flavors of everything else in this dish.) But I will try it again!

tintin

A few things didn’t work for me. Steak cook time seemed too long as it was very tough. Also, I like black pepper, but this was just too much. And agree that the cabbage cooks down so could be increased. Sauce flavor was nice so I’ll try again perhaps with slightly thicker slices, shorter cook time, and half the pepper and add more at the end if needed.

Padré J

Delicious, and easy. My only change was to use more garlic and pound of beef. I'll make this again, soon.

Andrew C

Delicious. I added grated ginger, Birds Eye chili and shallot. Great weeknight meal.

Jane L.

This was delicious. I made it with already cooked boneless ribeye steak. I used red cabbage because that it what I had and apple cider vinegar. Great way to use leftover steak. We loved it.

Alyssa

Fantastic recipe!!! If able, have your butcher thinly slice the steak for you. I always struggle with cutting my steak correctly so this just makes the process even quicker! I used tapioca starch in place of cornstarch, coconut sugar in place of brown sugar and coconut aminos in place of soy sauce. Will be on rotation around here!

Stewart M.

Excellent stuff, and super easy and quick! I used a cheaper flank steak, and it still turned out beautifully. I also mistakenly thought I had soy sauce at home when I, in fact, did not, so I hurriedly threw 2 tbsp of balsamic vinegar and two dollops of sweet BBQ sauce instead. It was still fantastic! (Though I bet the soy sauce is better and less heavy than the BBQ sauce...). I plan to make this part of my regular rotation, and next time, I'll probably add additional vegetables to the stir fry.

Jo F.

Since discovering this recipe 2 years ago I've made it with minced meat as well as sliced (beef, lamb, pork and duck, when I happened - for unknown reasons - to have a spare leg). I've used Napa (called Sweetheart in the UK), Savoy and white cabbage, and mixed in Szechuan peppercorns with the black. Because I'm allergic to alliums, a large knob of ginger, grated, replaces the garlic, and chopped parsley or coriander the scallions. I halve the sugar. And there are *never* leftovers. EVER.

Deb

It was solid - good. My cast iron was very gooky tho!

SUSAN SPONAR

Loved this. Next time I’ll cut some of the pepper and add a little more cornstarch.

Rosemary

I made this exact according to the directions and was honestly pretty underwhelmed. I wanted more variety of flavor - more vinegar, more soy, more garlic. But the black pepper overwhelmed it all. I ate it with kimchi and that helped, but I probably won’t make it again.

Terri

This was delish! Had a leftover cabbage that needed release from my fridge. Also added some onion to the stir fry and some snow peas that were on their last legs. So good! So simple for a Tuesday night. Pepper Pepper Pepper! Yum.

Lulu Doesn’t Cook

Heck yeah! Doubled the cabbage - it never got crispy but that’s my stretch goal for next time. And there will be a next time. Any hints to make it crispy?

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Black Pepper Beef and Cabbage Stir-Fry Recipe (2025)

FAQs

How to marinate beef for stir fry? ›

Tenderize: In a bowl, sprinkle a small amount of baking soda over the beef and coat evenly with soy sauce, salt, starch, and oil (and optional ingredients, if using). Marinate: After sitting in the mixture for 15 to 30 minutes in the fridge, your beef is ready for stir-frying!

How to tenderize flank steak for stir fry? ›

One of the things I learned from this book is how to cook flank steak for a stir fry. Rather than just slicing it and throwing it in, take a little bit of time to marinade it and add a pinch of baking soda. Baking soda acts as a meat tenderizer by actually changing the composition of the meat fibers.

What is the secret ingredient to tenderize meat? ›

Whether hosting a holiday cookout, serving up some stir-fry or tackling game meats, baking soda is the go-to meat tenderizer to help make your steak, chicken or turkey silkier, juicier and yummier.

How do you stir fry beef so it's not chewy? ›

How to make beef stir fry tender? For tender beef stir fry, choose a lean cut like skirt steak or flank steak and slice it thinly against the grain. Velvet the beef by marinating it in a mixture of oil, starch, baking soda, and soy sauce for 15 minutes, then quickly pan sear it in a hot pan with oil.

How do Chinese restaurants get their meat so tender? ›

There are several ways to velvet, but at its most basic level, it involves marinating meat with at least one ingredient that will make it alkaline. This is what tenderizes the meat, especially cheaper, tougher cuts. “People go for either egg white or baking soda as they are both alkaline ingredients.

What is the best oil for stir frying beef? ›

You may just need to cook the meat and veggies in separate batches. When cooking, make sure you heat the pan and oil up first before adding your ingredients — they should sizzle as soon as they hit the heat. And always use an oil with a high smoke point, like canola or peanut oil, for the best stir-fry results.

Should you marinate your beef for stir fry? ›

Marinating beef for your stir-fry is an important second step of velveting that should never be skipped. The marinade isn't as much about soaking the beef in a lot of liquid or adding a bunch of different flavorings like you may be used to. It's about giving the beef an extra juicy texture.

What do you put on a pan before cooking beef? ›

Heat the pan and coat with oil.

The oil helps prevent the ground beef from sticking and scorching in the pan, especially if you are using a stainless steel skillet. Use a little extra oil if you're cooking lean beef.

Do you put water in the pan when cooking beef? ›

How to Roast Beef Like a Pro. Don't crowd your meat in the pan – leaving some space around and under the meat allows it to heat evenly. To give your meat a flavourful crispy exterior, cook uncovered on a rack set in a shallow roasting pan. Don't add water!

How long should you cook beef in a pan? ›

For a medium-rare steak, aim to remove the steak from the heat at about 130°F, about eight minutes total cooking. For a medium steak, 140°F is the sweet spot at a total of nine to 10 minutes cooking. A well-done steak will take about 12 minutes.

What is the secret to cooking tender beef? ›

Salting. Most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially tougher cuts. In addition to seasoning the steaks, salt helps break down proteins and make the meat more tender. Liberally salt the steaks up to an hour before cooking, then proceed according to your recipe.

Do you need to rinse baking soda off meat? ›

Transfer the meat to a zip-top bag, stainless steel or glass bowl, or other non-reactive container, and refrigerate for 3 hours or up to overnight. Remove the meat from the container and briefly rinse the meat in plain water to strip off the baking soda solution (or as much of it as possible). Cook as desired.

What are three ways to tenderize meat? ›

Mechanical tenderization includes using sharp tools to break apart the meat's connective tissues. Thermal tenderization uses heat to break does the meat's connective tissues, and enzymatic tenderization uses enzymes from fruits such as pineapple or fig to break down the meat's connective tissues.

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