**A Delicious Dinner Recipe: Pan-Seared Sirloin with Braised Cabbage and Sesame Sauce**

I'm excited to share with you a simple yet flavorful dinner recipe that's sure to satisfy your taste buds. Tonight, we're going to make a pan-seared sirloin with braised cabbage and sesame sauce. The marinade is where the magic happens, so let's start with that.

**The Marinade: A Key to Tenderization**

You can certainly use already cracked black pepper for this recipe, but I highly recommend starting from fresh black pepper corns. It adds a bit of floral component and a slightly spicier flavor to your dish. You can crush it in two ways - either by using the bottom of a bowl or cup, or by crushing it with the side of your knife in a slicing motion. Don't be afraid to add a little pressure; it's not about chopping, but rather slicing through the pepper corns. Trust me, a little spice goes a long way.

The marinade also includes brown sugar, cornstarch, salt, and garlic - all great ingredients that help tenderize the meat. One teaspoon of salt and one teaspoon of garlic are essential in this recipe. Another great cut of meat you can use instead of sirloin is boneless short rib, which will add a delightful texture to your dish. Cut the meat thinly against the grain, which means cutting it in the direction opposite to where the fibers are lying. This will make the meat more tender and easier to chew.

**Rubbing the Marinade into the Meat**

Now that we have all our ingredients ready, let's rub the marinade into the beef. You'll see how the flavors will start to penetrate the meat as you massage it in. Don't worry if it feels dry at first; once you've rubbed in the marinade, it won't be dry anymore.

**Cooking the Cabbage**

We're going to use a medium head of cabbage for this recipe, but we'll only need a quarter of it. First, I'll cori it thinly by slicing it into thin strips. This will help the cabbage cook quickly and caramelized nicely. Now, let's start cooking the cabbage. We want it to be slightly golden on the edges, which takes about 5-7 minutes. Don't be alarmed if you see some raw parts; we'll get to those in a minute.

**Adding Soy Sauce and Tossing**

Once the edges are slightly browned, I'll add a tablespoon of soy sauce to give it that savory flavor. You'll notice the mixture start to foam up - that's due to the cornstarch in the marinade. Now, let's transfer this to the same bowl where we had the raw beef and toss it gently to coat.

**Adding Beef and Final Seasoning**

Now, it's time to add the beef back into the pan along with the remaining juices and a little salt to help break down the flavors. The vinegar adds a nice tanginess, while the sesame sauce brings everything together. Smells amazing, doesn't it?

**Serving: A Family-Style Dinner**

In our household, we always eat family-style, so I'll add a small bowl of rice to each plate to accompany this dish. You can also serve it as an individual meal or with other dishes, depending on your preference.

**Final Touches and Serving Suggestions**

If you want to get fancy, you can add some sesame seeds on top of the sirloin before serving. The sesame sauce is quite versatile, so feel free to experiment with different ingredients and flavor combinations. And don't forget to explore different cuts of meat and proteins like chicken or tofu to create more variations of this recipe.

**Follow the Recipe: Available on the New York Times Cooking App**

For those who want to make this recipe at home, you can find it available on the New York Times cooking app. Just follow the recipe, and you'll be enjoying a delicious pan-seared sirloin with braised cabbage and sesame sauce in no time. Happy cooking!

"WEBVTTKind: captionsLanguage: enI just want to make sure I don't have food in my teeth no one cares okay great natural hi I'm suie I'm a contributor to New York Times cooking and we are going to make black pepper beef and cabbage stir fry pepper beef is such a takeout thing this is sort of a riff on that you can pretty much put it together in like 20 minutes and have a very nice dinner and feel very satisfied let's make the marinade you can certainly use already cracked black pepper for this recipe but I really recommend that you start from fresh black pepper corns because it really adds like bit of a floral component a little spicier you can really add to your dish you can crush it two ways you can take the bottom of a bowl or a cup and then you can just do this but another way to do it is and it's the way I like to do it at home crack it with the side of my knife go like this if my toned arms are popping a little it may seem like I'm putting a lot of pressure but I'm not and as you can see I'm not like chopping it's like a slicing motion through it Okay this may seem like a lot of pepper but it's not trust me if it's a little spicy it's a little spicy the rest of the marinade brown sugar cornstarch help to tenderize the meat 1 teaspoon of salt and great of garlic here in the recipe I said to use sirloin another great cut can be boneless short rib that can be delightful and I'm slicing it thinly about 1/4 in thick I'm cutting it against the grain cuz it makes the meat more tender when you cut Against the Grain means like you can see all these pieces of the flesh like this all the all the seasonings will go in there I'll show you a piece with the grain see how look at how there's you don't really see the holes anymore that doesn't that's not going to be right I just know that when you cut Against the Grain it tastes better it's more tender okay so let's rub all this marinade into the beef so you see like at first it felt really dry don't worry once you massage it in there it's not dry anymore okay I just want to make sure we have all the ingredients we need to go in the pan before we start cooking in my estimation this is a medium head of cabbage we're going to only use a quar of this and first I'm going to cor it so I'm thinly slicing the Cabbage because I want it to cook quickly and I like having all the caramelized like bits okay so now let's start cooking it's almost ready when the edges are a little golden this is a very YouTube thing right you'll see that these edges are slightly Brown and golden on the side and I'm moving it around so all the like raw parts are just getting Brown it smells great and then I'm going to add the soy sauce about a minute I'm going to toss the coat oh so you see like I added the soy sauce it's starting to foam up it's because of the corn starch that's in the beef so now I'm going to transfer this to the same Bowl where I had the raw beef don't be alarmed it's going to be tossed back in with a hot pan I just don't want to wash another Bowl so now I'm going to add the Cabbage into the pan I turn the heat down just a little bit so that the juices don't burn and I'm tossing it to coat and I'm just going to let it cook a little longer I'm also going to season them with a little salt to help it break down I I want you guys to cook the Cabbage till it is crisp tender and I know that can be a little confusing what it means is it should be cooked enough where you don't taste the rawness but it still has some texture to it so that's where the crisp comes in so that there's still a bite to it you don't want your vegetables to be mushy we going to add the vinegar Cherry vinegar please and then add the beef and all the remaining juices back in there smells amazing it smells like home to me let's eat if you were in the naian household you will have a small bowl of rice cuz you eat family style you know so then this will be it and then there maybe another green a couple of of other dishes and then we just all eat together but we're in amer America so I'm going to show you what you can do for your individual serving delicious add more sesame seeds if you want add more scallions oh and here you go okay that's it it smells so good this is going to taste amazing mhm it's delicious it's juicy it's not chewy because we cut it against the grain if you're going to make this at home home marinated ahead of time this would taste even better you can explore different cuts of meat with this too you can also try with chicken if you want or maybe with tofu that's about it follow the recipe it's great you can find this recipe and more on the New York Times cooking app that's a wrap let's eatI just want to make sure I don't have food in my teeth no one cares okay great natural hi I'm suie I'm a contributor to New York Times cooking and we are going to make black pepper beef and cabbage stir fry pepper beef is such a takeout thing this is sort of a riff on that you can pretty much put it together in like 20 minutes and have a very nice dinner and feel very satisfied let's make the marinade you can certainly use already cracked black pepper for this recipe but I really recommend that you start from fresh black pepper corns because it really adds like bit of a floral component a little spicier you can really add to your dish you can crush it two ways you can take the bottom of a bowl or a cup and then you can just do this but another way to do it is and it's the way I like to do it at home crack it with the side of my knife go like this if my toned arms are popping a little it may seem like I'm putting a lot of pressure but I'm not and as you can see I'm not like chopping it's like a slicing motion through it Okay this may seem like a lot of pepper but it's not trust me if it's a little spicy it's a little spicy the rest of the marinade brown sugar cornstarch help to tenderize the meat 1 teaspoon of salt and great of garlic here in the recipe I said to use sirloin another great cut can be boneless short rib that can be delightful and I'm slicing it thinly about 1/4 in thick I'm cutting it against the grain cuz it makes the meat more tender when you cut Against the Grain means like you can see all these pieces of the flesh like this all the all the seasonings will go in there I'll show you a piece with the grain see how look at how there's you don't really see the holes anymore that doesn't that's not going to be right I just know that when you cut Against the Grain it tastes better it's more tender okay so let's rub all this marinade into the beef so you see like at first it felt really dry don't worry once you massage it in there it's not dry anymore okay I just want to make sure we have all the ingredients we need to go in the pan before we start cooking in my estimation this is a medium head of cabbage we're going to only use a quar of this and first I'm going to cor it so I'm thinly slicing the Cabbage because I want it to cook quickly and I like having all the caramelized like bits okay so now let's start cooking it's almost ready when the edges are a little golden this is a very YouTube thing right you'll see that these edges are slightly Brown and golden on the side and I'm moving it around so all the like raw parts are just getting Brown it smells great and then I'm going to add the soy sauce about a minute I'm going to toss the coat oh so you see like I added the soy sauce it's starting to foam up it's because of the corn starch that's in the beef so now I'm going to transfer this to the same Bowl where I had the raw beef don't be alarmed it's going to be tossed back in with a hot pan I just don't want to wash another Bowl so now I'm going to add the Cabbage into the pan I turn the heat down just a little bit so that the juices don't burn and I'm tossing it to coat and I'm just going to let it cook a little longer I'm also going to season them with a little salt to help it break down I I want you guys to cook the Cabbage till it is crisp tender and I know that can be a little confusing what it means is it should be cooked enough where you don't taste the rawness but it still has some texture to it so that's where the crisp comes in so that there's still a bite to it you don't want your vegetables to be mushy we going to add the vinegar Cherry vinegar please and then add the beef and all the remaining juices back in there smells amazing it smells like home to me let's eat if you were in the naian household you will have a small bowl of rice cuz you eat family style you know so then this will be it and then there maybe another green a couple of of other dishes and then we just all eat together but we're in amer America so I'm going to show you what you can do for your individual serving delicious add more sesame seeds if you want add more scallions oh and here you go okay that's it it smells so good this is going to taste amazing mhm it's delicious it's juicy it's not chewy because we cut it against the grain if you're going to make this at home home marinated ahead of time this would taste even better you can explore different cuts of meat with this too you can also try with chicken if you want or maybe with tofu that's about it follow the recipe it's great you can find this recipe and more on the New York Times cooking app that's a wrap let's eat\n"