Savory Sirloin and Cabbage Stir-Fry

1. Prepare the marinade base

Start by combining the coarsely crushed black peppercorns, grated garlic, light brown sugar, cornstarch, and a teaspoon of kosher salt in a medium bowl. This mixture will serve as the marinade base for the steak, adding layers of flavor and a slight sweetness that complements the beef.

2. Marinate the steak

Add the thinly sliced sirloin steak to the bowl, tossing to coat the meat evenly with the marinade. Let it sit for a few minutes while you prepare your skillet.

3. Cook the steak

Heat the sunflower oil in a large cast-iron skillet over medium-high heat. Once the oil is shimmering, add the marinated steak in a single layer. Cook the steak for 3 to 4 minutes until the edges are lightly browned, which will lock in the juices and enhance the flavors.

4. Add soy sauce

Pour in the soy sauce and toss everything together, cooking for about another minute until the steak absorbs the soy sauce. Using a slotted spoon, transfer the cooked steak to a bowl or plate, leaving as much oil behind as possible.

5. Cook the cabbage

Add the thinly sliced cabbage to the skillet, spreading it out in an even layer. Let it cook undisturbed for 1 minute to allow the sugars in the cabbage to caramelize slightly. Then, stir occasionally for another 4 to 6 minutes until the cabbage is crisp-tender.

6. Season the cabbage

Stir in the sherry vinegar and season the cabbage with a pinch of salt. This step brings a nice tangy balance to the dish, enhancing the natural sweetness of the cabbage.

7. Combine steak and cabbage

Return the cooked steak and any accumulated juices to the skillet, stirring everything together for about a minute to warm through and meld the flavors.

8. Garnish and serve

Finally, top the stir-fry with toasted sesame seeds and thinly sliced scallions. Serve immediately over cooked rice, letting the warmth of the dish bring all the flavors together in a satisfying meal. Enjoy!