Ingredients

1 tablespoon whole black peppercorns, coarsely crushed with the bottom of a cup or pan

3 garlic cloves, grated

2 teaspoons light brown sugar

1 teaspoon cornstarch

Kosher salt

3/4 pound sirloin steak, thinly sliced crosswise

3 tablespoons sunflower oil or other neutral oil

2 tablespoons soy sauce

1/2 head small green cabbage (about 8 ounces), thinly sliced

1 tablespoon sherry vinegar

1 tablespoon toasted sesame seeds, crushed with your fingertips

2 scallions, thinly sliced

Cooked rice, for serving

Instructions

Step 1: In a medium bowl, combine the crushed black peppercorns, grated garlic, brown sugar, cornstarch, and 1 teaspoon of kosher salt. Add the sliced sirloin steak and toss well to coat the meat evenly with the mixture.

Step 2: Heat the sunflower oil in a large cast-iron skillet or heavy pan over medium-high heat. Add the steak and cook, stirring frequently, until the edges are lightly browned, about 3 to 4 minutes. Pour in the soy sauce and toss the beef to coat completely, cooking for another minute. Remove the beef with a slotted spoon and set aside on a plate or bowl.

Step 3: Add the sliced cabbage to the same skillet, spreading it out in an even layer. Let it cook undisturbed for 1 minute to develop some caramelized spots. Then toss and continue cooking, stirring occasionally, until the cabbage is crisp-tender, about 4 to 6 minutes. Stir in the sherry vinegar and season with salt to taste.

Step 4: Return the cooked beef and any accumulated juices to the skillet with the cabbage. Stir well to combine and heat through for about 1 minute. Remove from heat and sprinkle with toasted sesame seeds and sliced scallions. Serve immediately with cooked rice.

Tips & Variations

For extra heat, add a pinch of red pepper flakes along with the black peppercorns.

Substitute sirloin steak with flank steak or ribeye for more flavor.

Use napa cabbage or bok choy as an alternative to green cabbage for a slightly different texture.

Toast the sesame seeds just before adding for the freshest, nuttier flavor.

FAQs

Can I use ground black pepper instead of whole peppercorns?

While ground black pepper can be used in a pinch, crushing whole peppercorns gives this dish a more robust and textured pepper flavor that complements the beef and cabbage perfectly.

Is there a substitute for sherry vinegar?

Yes, you can substitute sherry vinegar with rice vinegar or apple cider vinegar, although the flavor will be slightly different. Use the same amount to maintain the balance of acidity in the dish.