Better Than Takeout: 20-Minute Black Pepper Beef Stir-Fry | NYT Cooking
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- เผยแพร่เมื่อ 30 พ.ค. 2024
- Get the recipe: 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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All the food that’s fit to eat (yes, it’s an official New York Times production). - แนวปฏิบัติและการใช้ชีวิต
Sue is in my dream NYT blunt rotation, along with Sohla and Priya.
Sue seems like she would be just so chill to cook and hang out with. Love her.
Learning from Sue is always a pleasure :)
This stir-fry looks delicious! I enjoy Sue’s calm personality and how well she explains the ingredients and the procedures, thank you.
Ugh I love Sue's videos so much lol
Sue has so much personality. Enjoyed this a lot. Will definitely be trying this recipe!
just made this and its absolutely delicious! more of these "better than takeout" quick meals, please
Sue is just so chill and matter of fact: the perfect presenter for a cooking segment!
I have to make this fabulous 20-Minute Black Pepper Beef Stir-Fry!! Oh does this sound delicious. I hate cooking for one but sometimes a dish grabs my attention and it feels worth the effort! Much easier cooking for more than one person! Fabulous video and I learn so much!! Thank you!! 🙂
Love love love Sue’s videos!!
This recipe has been a family favorite for years!
This looks great..thanks for the great instruction!
I made this today and it was delicious. Thanks!
never enough Sue !!!!! she the best
Love Sue!! Can’t wait to make this
Yes, looks delicious!
stan for Sue ♥️♥️
Sue! I missed you!❤
made this two nights ago! very tasty
youtube.com/@shaiieshking307?feature=shared?sub_confirmation=1
What a beautiful cabbage
Why all the shade? She is doing a lovely recipe her way.
That looks amazing! Have you heard of lok Lak? It's a Cambodian dish that uses kampot black peppers.
Good video
*Please* post more actual recipe videos like this. These are so great and they feel so few and far in-between now.
Very nice 👌 delicious recipe 😋 Thanks for sharing 👌 new friend 👩❤️💋👩 🎊
I wants to eat this
I am hungry hence came here.
لمن يريد تعلم اللغة الانجليزية بطريقة سهلة جدا ومبسطة في وقت وجيز مرحبا به ❤❤❤
how about the same recipe with white pepper
i made this once and it was so good, but i'm sure all that garlic gave me a hernia lolol
Why not use baking soda to tenderize the beef.
Cornflour also acts as a thickener for the juices & sauce
no velveting?? nuh uh
🇵🇸 🍉
I remember Chinese Cooking Demystified made a video once about why we say "better than takeout" specifically towards Chinese restaurants. Why don't we say "better than takeout" for Italian, Greek, or even American restaurants? Saying that we can make Chinese food better than takeout implies that Chinese restaurants aren't worth buying from, even though many Chinese restaurants put in a LOT of time, care, and money into their food.
Of course, this isn't to say all Chinese restaurants are universally good, there's definitely the cheap, unsanitary places out there. But when we say "better than takeout," that doesn't just apply to Panda Express, it generalizes all high and low-end Chinese restaurants into this single, junk-food style group. I love Sue and NYT, but we seriously need to get better about using phrases like "better than takeout," because Chinese restaurants are absolutely worth buying from.
The term 'better than takeout' being implicitly directed towards Chinese eateries (as you had suggested) stems from 3 factors: 1. prevalence of Chinese eateries offering takeout, 2. media portrayal of takeout to be Chinese food typically in the ubiquitous paper carton boxes, 3. the term itself is a direct translation of it's Chinese equivalent.
In my opinion, you are overthinking the expression as a derogatory swipe at Chinese restaurants. Your unwarranted concerns sounds more like a effect looking for a cause and is almost definitely not what NYT and Sue meant to imply in this otherwise well made cooking segment.
I agree. It kind of is an insult to say better than take out. However for Americans living in the Midwest or South where the food is just ok due to lack of restaurant competition, it can be better than take out in theory
@@jlife9092 It's not overthinking because it is a widespread phenomenon with a clear cause and effect. I'm sure not NYT, Sue or most people intend to use "better than takeout" other than clickbait, but by proclaiming something as "better", they are saying that their version is *better* than the person who most likely has better culinary knowledge in their respective spectrum. (Also, give me the Chinese phrase of "better than takeout". I can guarantee there is no widespread usage of that term because we don't look down on Chinese food.)
Also let's be real, there is a clear hierarchy of food cultures where elaborate European cuisine reigns supreme while Asian food is considered cheap eats, deep down people don't think Asian cuisines are worth to be respected.
Hmm good points here, thanks for sharing. Thoughts on different phrasing, 'Alternatives to take out' or 'Eating In With Delicious Restaurant Takes' or 'Skip the delivery by Enjoying great home cooked recipes ' 🤔
Clearly I'm not the writer here... more like the taste tester 😂.
Why didn't you velvet the meat? Where's the wok? Why tf Sherry Vinegar?
I'd look for recipes that including velveting the beef if you want the takeout texture.
Secondly - this would be way better in a wok than stainless. A good wok is relatively inexpensive, sub $50. Especially if you cook the beef and then wipe out the pan. It'd allow you to cook the cabbage a little hotter to get some color but keep it crisp.
If you're not making this on a jet engine burner and wok to get that wok hei flavor then it's not better than takeout. Also stop saying better than takeout for every Chinese recipe.
Yeah, you're getting that trope from Chinese cooking demistified, and it's stale and old. People can say what they want.
@@perotinofhackensack2064 it's stale and old to keep saying it. As if Chinese wok masters are just amateurs and you can make it better at home. You never hear better than takeout with any other cuisine.
@@pnourani You already said that. Not every place has a "Chinese wok master". You're just regurgitating the manufactured umbrage of others. Watch some other food video if you don't like it. The NYT with the video titles is saying "home cooks, you can try/aspire to do this even better (fresh at home, quicker, hotter, served immediately, more pride in learning and doing something yourself, etc.) but you already know that. You're just choosing to be offended. People can say what they want.
@@perotinofhackensack2064 then it's not better than takeout is it. And again only Chinese food hu? These are good home versions. Also funny of you to assume I'm just repeating things from other places.
1. Why was the beef not velveted?
2. No suggestion of a wok? Wiping out a wok would allow the cabbage to be cooked at a higher heat without burning the soy sauce.
Not everything has to be velveted.
She didn't feel like using a wok because she wasn't cooking at 600 degrees. But she got the job done, for an average viewer who doesn't have a wok.
Can we have more variety on here than just Asian food 🙄