In a medium-sized bowl, beat the egg. Add the beef, wine, Shaoxing wine, oil, granulated garlic, black pepper, and salt and toss well to coat; let it marinate for about 15 to 20 minutes. In a medium-sized bowl, combine all the sauce ingredients and set aside.
When you’re ready to cook, in a large ziplock bag, combine the ⅓ cup of cornstarch and the ½ of the marinated beef, close it and shake it until the pieces of beef are fully and evenly coated with the cornstarch.
Preheat a 14-inch nonstick skillet or wok over high heat, then add enough oil to coat the bottom of the skillet. Spread the beef with minimal overlapping. Use a pair of tongs to rearrange the beef, if necessary. Let it sear for about 1 to 2 minutes without moving, or until the bottom turns crispy and brown. Repeat the process with the remaining marinated beef.
Flip and sear the other side, about 1 to 2 minutes or so, until crispy and brown. *(If you need to cook the beef in batches, do that rather than crowding the pan). Transfer the beef to a big bowl or plate and remove the skillet from the stove. Let cool for 2 to 3 minutes.
Place the skillet back onto the stove and turn to medium heat. *(If you don't have any oil left in the pan, add about 2 tablespoons more).
Add the white part of the green onion, ginger, and garlic. Stir a few times to release the fragrance.
Add the bell pepper, onion, and shredded cabbage and cook until tender-crisp or fully tender, if you prefer. If you're only using baby bok choy, cook for about 1 minute or so.
Stir the sauce again to dissolve the cornstarch completely. Pour into the skillet. Using a heatproof spatula or wooden spatula, stir and cook the sauce until it thickens a bit.
Add the cooked beef back in and stir to coat the beef with the sauce, toss in the green part of the green onion and garnish with sesame seeds, if desired.
Serve the Cabbage and Beef Stir Fry over steamed rice as a main dish. Enjoy