Black pepper beef cabbage (NYT)

Ingredients

• 1/2 head small green cabbage (about 8 ounces), thinly sliced
• 1 tablespoon sherry vinegar

• 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 tablespoon toasted sesame seeds, crushed with your fingertips
• 2 scallions, thinly sliced
• Cooked rice, for serving

Instructions

1. Add peppercorns, garlic, brown sugar, cornstarch and 1 teaspoon salt to a medium bowl and stir to combine. Add sliced steak and toss to coat.
2. Heat the oil in a large cast-iron skillet over medium-high. Add steak and cook, stirring frequently, until some of the edges are lightly browned, 3 to 4 minutes. Add soy sauce and toss beef to coat, about 1 minute. Using a slotted spoon, transfer beef to a bowl or plate.
3. Add cabbage to skillet, spread in an even layer and let cook, undisturbed, for 1 minute so that some pieces caramelize in the pan. Toss and cook cabbage, stirring occasionally, until crisp-tender, 4 to 6 minutes. Stir in vinegar and season with salt.
4. Add steak and any juices back to the skillet, and stir until well combined with the cabbage and warmed through, about 1 minute. Top with toasted sesame seeds and scallions; serve with rice.