Ingredients
1lbflank steak,thinly sliced, cut into bite-sized pieces
sea salt and freshly-cracked black pepper
2tbspavocado oil,divided
1large white onion,peeled, thinly sliced
1small green cabbage,roughly chopped into bite-sized pieces
4garlic cloves,peeled, thinly sliced
⅔cupcarrots,shredded
green onions,thinly-sliced
sesame seeds,toasted
½cupsoy sauce,low-sodium
⅓cupwater
2tbspcornstarch
2tbspmaple syrup,or desired sweetener
2tbsprice vinegar
2tspchili garlic sauce,or to taste
1tspground ginger
½tspsesame oil,toasted
Preparation
Whisk all the sauce ingredients together in a small bowl or shake them together in a mason jar until combined. Set aside.
Season the steak with salt and pepper. Heat 1 tablespoon of oil in a wok or large sauté pan over high heat.
Add the steak and sauté for about 4 to 5 minutes, tossing occasionally, until cooked through. Transfer the steak to a clean plate and set aside.
Add the remaining 1 tablespoon of oil to the pan, along with the onion. Sauté for 4 minutes, stirring occasionally.
Add the green cabbage, garlic, and carrots, and stir to combine. Continue cooking for about 2 to 4 more minutes, or until the cabbage has wilted to the desired level of crispness.
Add the cooked steak and sauce to the vegetables, and toss to combine for about 30 seconds, or until the sauce thickens up. Taste and season with additional salt and pepper, if needed.
Remove from heat and serve immediately, garnished with desired toppings. Enjoy!
