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

Get the recipe: https://nyti.ms/3yPMxos

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.

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