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

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and lower in sodium.

beef

🥗Healthier: chicken breast

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Canola oil is typically cheaper and has a neutral flavor.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Flour can be used as a thickening agent.

Start by making the marinade with fresh black pepper, brown sugar, cornstarch, and 1 teaspoon of salt.

Crush the black peppercorns using the bottom of a bowl or the side of a knife.

Slice the beef thinly against the grain, about 1/4 inch thick, to make it more tender.

Massage the marinade into the beef until it is no longer dry.

Thinly slice a quarter of a medium head of cabbage.

Heat a skillet over medium-high heat until hot.

Add the marinated beef to the skillet and cook until the edges are golden brown, about 1-2 minutes.

Add soy sauce to the skillet and toss the beef to coat, allowing it to foam up due to the cornstarch.

Transfer the cooked beef to the bowl where the raw beef was, to avoid washing another bowl.

Add the sliced cabbage to the hot pan, turning the heat down slightly, and season with salt.

Cook the cabbage until it is crisp-tender, ensuring it still has some texture and is not mushy.

Add cherry vinegar to the cabbage, then return the beef and any remaining juices back into the pan.

Toss everything together and serve over a small bowl of rice, garnished with sesame seeds and scallions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens