Black Pepper Beef and Cabbage Stir-Fry

1 tbsp. whole black peppercorns, coarsely crushed with the bottom of a cup or pan
3 garlic cloves, grated
2 tsp. light brown sugar
1 tsp. cornstarch
Kosher salt, to taste
¾-pound sirloin steak, thinly sliced crosswise
3 tbsp. sunflower oil or other neutral oil
2 tbsp. soy sauce
½ head small green cabbage, thinly sliced
1 tbsp. sherry vinegar
1 tbsp. toasted sesame seeds, crushed with your fingertips
2 scallions, thinly sliced
Cooked rice, for serving

In a medium bowl, add peppercorns, garlic, brown sugar, cornstarch and 1 teaspoon salt and stir to combine.
Add sliced steak and toss to coat.
In a large cast-iron skillet, over medium-high, heat the oil.
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.
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.
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.

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See How to Toast Sesame Seeds on our completecomfortfoods.com website at: https://completecomfortfoods.com/how-to-toast-sesame-seeds/