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Cooking Notes
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!
Bob Jaffray
Love this section!Is there a way to print the cooking notes with the recipe?
Steve
I'll take whatever heat, spice, salts, alliums, cheeses, alcohols, and vinegars you don't want.
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!
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.
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.
Sharon
Don’t use too much pepper
Kate T.
Easy and quick to prepare and very delicious. I would double the recipe for four people.
Lisa
I made this last night and really regret the amount/texture of the tablespoon of black pepper corns. I would make this again but simply grind a smaller amount in. (the giant peppercorns made the texture awful : (
Elle
Really great! Also added two sliced orange bell peppers and served with thin sliced fresh jalapeño instead of scallion
John
This dish was fantastic. Definitely making again.
dana
I added grated ginger along with the garlic and it was divine. I skipped out on corn starch as I didn’t have any.
Sam from Minneapolis
Made a second time with full marinade time and dramatically improved the dish. Agree with others to add more cabbage
E.D.
Loved this dish for our family. It was easy to make and delicious, even for the kids. Smearing the garlic-cornstarch-etc. paste around on the meat took more time than planned, but no worries as I added some chicken stock to make it go more quickly. The leftovers will be inhaled tomorrow!
Sarah T
Super easy and very delicious!
Margaret
I don't know what went wrong. I had high expectations based on all the reviews. I thought the taste boring and texture too dry. I will not make again.
RQS Toronto
2x the recipe but came out somewhat bitter. Also used the Szechuan peppercorns (on third of all pepper). Not sure what went wrong.
Lynnene
Add more cabbage!
Dan
I really liked this recipe. It was simple and well constructed. I didn’t scan my fridge well before buying the ingredients and I found out when I started to prep that I was out of Soy Sauce (impossible, I know!). I substituted Worcestershire Sauce equally and it still came out great. I had a lonely zucchini in the fridge so I sliced it up and cooked it with the cabbage and it added a nice crunch without overwhelming the rest of the dish. I plan on adding this recipe to my permanent rotation
Mom24
I really enjoyed this. Made for a quick and delicious lunch. I used about a teaspoon and a half of coarsely ground pepper instead of whole peppercorns, smashed, because I did not want to chew large pieces of peppercorn. Other than that made as written. Def recommend.
em
So delicious! Made exactly as written using a wok. Will double next time to have bigger portions for our family of 2 adults, 2 kids. Even the moderately picky child asked for seconds. One note: Next time, I’ll shred the cabbage wider and cook for less time. 5 minutes in the pan was too much and we prefer it crunchier. Toasting the sesame seeds was worth it!
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