Ingredients

Scale

1 lb flank steak (sliced into thin strips)
4 cups shredded green cabbage
1 medium onion (sliced)
2 cloves garlic (minced)
1 tbsp fresh ginger (grated)
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
2 tbsp cooking oil
1 tsp rice vinegar
1/4 tsp black pepper

Cook Mode Prevent your screen from going dark

Instructions

Heat wok or skillet over high heat; add 1 tbsp oil.
Sear beef in batches for 1-2 minutes until browned, avoid overcooking.
Remove beef and add remaining 1 tbsp oil.
Sauté onion, garlic, ginger for 2 minutes until fragrant.
Add cabbage and stir-fry for 3-4 minutes until softened but still crisp.
Return beef to the wok, add soy and oyster sauce, rice vinegar, and pepper.
Mix in cornstarch slurry and cook for 1-2 minutes until sauce thickens.
Garnish with sesame seeds if desired.

Notes

For juicier results, add 2 tbsp of beef stock or water with the cornstarch slurry.
Use any beef cut with similar texture (e.g., sirloin or skirt steak).
Tenderizing the beef with a meat mallet or marinade improves doneness uniformity.

Author: Justin
Prep Time: 15
Cook Time: 12
Category: High Protein Meals
Method: Stir-frying
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 2g
Sodium: 450mg
Fat: 12g
Saturated Fat: 2g
Carbohydrates: 14g
Fiber: 3g
Protein: 32g
Cholesterol: 50mg