Prep the beef: Freeze the steak for 15–20 minutes for easier slicing. Cut thinly against the grain. Toss with 2 teaspoons cornstarch, a pinch of salt, and black pepper. Set aside.

Make the sauce: In a small bowl, whisk soy sauce, chili paste, rice vinegar, and sugar or honey. For a thicker glaze, whisk in 1 teaspoon cornstarch. Adjust heat and sweetness to taste.

Prep the vegetables: Thinly shred the cabbage. Mince garlic and ginger. Slice green onions, keeping whites and greens separate.

Heat the pan: Set a large skillet or wok over high heat. Add 1 tablespoon oil and swirl to coat until it shimmers.

Sear the beef in batches: Add half the beef in a single layer. Let it sear undisturbed for 60–90 seconds, then stir-fry until just browned, about 2–3 minutes total. Transfer to a plate. Repeat with remaining beef, adding oil if needed.

Sauté aromatics: Add another splash of oil if the pan looks dry. Add garlic, ginger, and the white parts of the green onions. Stir-fry for 30 seconds until fragrant, but don’t let them burn.

Cook the cabbage: Add cabbage and a pinch of salt. Stir-fry over high heat until it softens and gets a bit charred at the edges, 3–5 minutes. You want tender-crisp, not mushy.

Combine and sauce: Return the beef and any juices to the pan. Pour in the sauce. Toss until everything is glossy and evenly coated, 1–2 minutes. If using sesame oil, drizzle it in now.

Finish: Turn off the heat. Add green onion tops and a squeeze of lime if using. Taste and adjust seasoning—more soy for salt, more chili paste for heat, or a pinch of sugar for balance.

Serve: Spoon over hot rice or enjoy on its own. Garnish with sesame seeds if you like.