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Slice the beef thinly against the grain. This helps keep the meat tender when cooked.
Thinly slice the cabbage and onion. Mince the garlic and ginger.
In a small bowl, combine soy sauce, oyster sauce, sesame oil, sugar, and black pepper. Mix well and set aside.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon oil.
Add the sliced beef in a single layer and cook for about 2–3 minutes until browned. Remove from the pan and set aside.
Add the remaining oil to the pan. Sauté the garlic and ginger for about 30 seconds until fragrant.
Stir in the onion and cabbage. Cook for about 4–5 minutes, stirring frequently, until the cabbage softens slightly but still has crunch.
Add the cooked beef back to the pan and mix with the vegetables.
Pour in the prepared sauce and stir everything together.
Add the cornstarch slurry and cook for another 1–2 minutes until the sauce thickens and coats the beef and cabbage.
Garnish with green onions or sesame seeds and serve hot.