Beef and Cabbage Stir Fry with a Sweet and Savory Sauce: A Flavorful One-Pan Meal

Slice the beef thinly against the grain. This ensures the meat is tender after cooking.
If using cornstarch for a thicker sauce, mix the cornstarch with 2 tablespoons of water in a small bowl and set it aside.
Cook the Beef:

Heat 1 tablespoon of vegetable oil (or sesame oil) in a large skillet or wok over medium-high heat.
Add the beef to the pan in a single layer. Let it cook for 2-3 minutes without stirring, allowing it to brown. Then stir and cook for another 2-3 minutes until the beef is cooked through.
Remove the beef from the skillet and set it aside.
Sauté the Vegetables:

In the same skillet, add another tablespoon of vegetable oil.
Add the sliced onion and cook for 2-3 minutes until it begins to soften.
Add the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the shredded cabbage to the pan, stirring well. Cook for 3-4 minutes until the cabbage begins to soften but still has a slight crunch.
Prepare the Sauce:

While the vegetables cook, in a small bowl, whisk together soy sauce, honey (or maple syrup), rice vinegar, and oyster sauce (if using).
If using cornstarch, stir the cornstarch and water into the sauce mixture and set it aside.
Combine Beef, Vegetables, and Sauce:

Return the cooked beef to the skillet with the vegetables.
Pour the sauce mixture over the beef and cabbage. Stir everything together, ensuring the sauce coats the beef and cabbage evenly.
If using cornstarch, stir the cornstarch mixture into the sauce, and cook for an additional 2-3 minutes until the sauce thickens.
Serve:

Once the sauce has thickened and everything is evenly coated, remove from heat.
Garnish with sesame seeds and fresh cilantro, if desired.
Serve hot with steamed rice, noodles, or as is for a low-carb meal.
Serving and Storage Tips