New York Times Top 50 Recipes of 2025 | Pepper Steak and Celery Stir Fry @nytcooking @andybaraghani
– 1 lb sirloin, set in the freezer for 10 minutes until firm
– Salt and pepper
– 1 tbsp cornstarch
– 1 tsp light brown sugar
– 1 lemon
– 2 tbsp neutral oil
– 5 celery, sliced on a bias
– 3 garlic cloves, grated
– 3 scallions
– 2 tbsp soy sauce
– 2 tbsp unsalted butter
Slice the chilled beef against the grain into thin strips, then toss in a bowl with salt, pepper, cornstarch, and sugar until evenly coated. Sear the beef in a hot skillet with oil in two separate batches, cooking without stirring for two minutes until deeply browned, flipping for another 20 seconds, and then transferring to a plate. In the same pan, sauté the celery, garlic, scallion whites, and wide strips of lemon peel with the remaining oil until softened, about one minute. Return the beef to the skillet along with soy sauce and butter, tossing for 30 seconds until a smooth sauce coats the meat, before turning off the heat, finishing with a squeeze of fresh lemon juice, and serving topped with scallion greens.
13 Comments
Only 1 like is diabolical
booyah
I would velvet the beef between slicing & seasoning.
Wow
New York Times……….😂😂😂😂😂
that's not ebought pepper
Not bad just feels way to similar to another guy your guys voice is the same he's the one that like tests the best way to fry chicken etc
Best in terms of talent relative to era; Connie Hawkins.
Greatest in terms of peak; Kurt Warner.
Greatest in terms of career accolades; Ben Wallace/Kurt Warner.
Overall: Kurt Warner.
One thing I would do differently is to use the baking soda marinade to tenderize the steak. And definitely some carm. onions or even just regular onions.
Wait a sec thats not a steak….its looking more like a meat for a roulade.
Where is that list you keep talking about ? You keep mentioning that ranking, but I have yet to find it.
You got ripped on that steak sheesh
Yeah ..thats not traditional peppersteak