1 ½tspWhole black peppercorns, coarsely crushed in a mortar and pestle ( or with the bottom of a cup or jar).
3Grated cloves of garlic
2tspBrown sugar
1tsp Flour or cornstarch
¾lbSirloin or rib eye steak.
2tbspSunflower or grape seed oil
2tbspSoy sauce
2tbspWater
110ozPack of shredded green cabbage (or shred a quarter head of a large cabbage)
2tspSherry vinegar(Red wine or apple cider vinegar is an option).
Uncooked sesame seeds for garnish .(optional)
1Scallion, thinly sliced diagonally including the greens.
Cooked rice, for serving
Instructions
Start by prepping and streaming rice as you usually do.
While the rice is cooking, in a medium sized bowl, add 1 tbsp cracked black pepper, three grated or crushed garlic gloves, 2 tsp brown sugar and mix thoroughly.
To this mixture add 2 tbsp Soy sauce and 2 tbsp water, combine well and set aside
Pat dry the steak then slice it across the grain in 1/4 “ thick strips.
Add the sliced beef to the soy mixture and set aside.
Heat the oil in a large cast-iron skillet or non stick pan over medium heat. With a fork, quickly lay the strips of steak in the pan and sear each side for 30 seconds. Any longer and the beef will overcook. Work in batches if need be.
Remove from heat and transfer beef to a bowl or plate with any sauce that has thickened. Cover with foil and set aside.
Return pan to stove top and Increase heat to medium/high. Deglaze pan with 1/4 cup of water. Add shredded cabbage and spread in an even layer and let cook, undisturbed, for a minute. Add scallions and cook for a further minute. Toss and cook cabbage, stirring occasionally, until crisp/tender, 4 to 6 minutes. Stir in vinegar and season with salt.
Add steak and any juices back to the skillet, and stir until well combined with the cabbage and warmed through, about 1 minute. Serve portions and top with sesame seeds (optional) with rice as a side dish.