Instructions

1. In a medium bowl, whisk together marinade ingredients. Add sliced sirloin, mix together, and marinate for at least 20 minutes.
2. Pull and discard any damaged outer leaves from the cabbage. Cut the bottom off the cabbage and slice in half lengthwise. Cut each half lengthwise again so that you have 4 quarters. Slice each quarter crosswise into shreds, about 1/2-inch thick.
3. Heat a large skillet over high heat. Add 1 tablespoon oil and heat for a few seconds. Stir in minced garlic and heat until fragrant, about 30 seconds. With a slotted spoon, remove beef from the marinade and add to the skillet, reserving the marinade. Stir-fry beef just until it turns pink, about 1-2 minutes. Transfer beef to a bowl and briefly set aside.
4. Heat remaining tablespoon of oil. Add onions and stir-fry until onions begin to soften, about 3-4 minutes. Add the cabbage and stir just until cabbage wilts, about 3-4 minutes. Return beef back to the skillet, along with the reserved marinade and water cornstarch mixture. Stir until sauce thickens and beef is cooked through. Season to taste with additional salt and pepper. Serve with rice and garnish with additional scallions and sesame seeds.