Ingredients:
1 lb beef flank steak or ribeye, thinly sliced
4 cups cabbage, shredded
1 bell pepper, thinly sliced
1 carrot, julienned
3 cloves garlic, minced
2 tbsp soy sauce
1 tbsp honey
1 tbsp rice vinegar
1 tbsp hoisin sauce
1 tbsp olive oil
1 tsp sesame oil
1 tsp chili garlic sauce (optional)
Salt and pepper to taste
Instructions:
Prepare the Ingredients: Slice the beef into thin strips. Shred the cabbage, slice the bell pepper, and julienne the carrot. Mince the garlic.
Cook the Beef: Heat olive oil in a wok or large skillet over medium-high heat. Add the beef strips and cook for 3-4 minutes, until browned and cooked through. Remove from the pan and set aside.
Stir-Fry the Vegetables: In the same pan, add sesame oil and sauté the garlic, bell pepper, and carrot for 2-3 minutes. Add the shredded cabbage and cook for an additional 4 minutes until tender.
Make the Sauce: In a small bowl, mix together soy sauce, honey, rice vinegar, hoisin sauce, and chili garlic sauce.
Combine and Cook: Add the beef back into the pan. Pour the sauce over the beef and vegetables and toss to combine. Cook for 2-3 more minutes until everything is well coated.
Serve: Season with salt and pepper to taste, and serve hot with steamed rice.
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