Sesame Beef and Cabbage Stir-Fry

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  Beef Flank Steak, Boneless(454g)
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  sea salt and freshly-cracked black pepper
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  Avocado oil(30g)
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  Yellow Onion
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  Cabbage, Green
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  Garlic(240g)
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  Carrots(160g)
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  Sesame seeds
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  Soy Sauce, Low Sodium(120g)
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  1/3 cup water
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  Cornstarch(30g)
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  Maple syrup(30g)
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  Vinegar, Rice(30g)
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  Chili garlic sauce(10g)
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  Ginger, Fresh Root(5g)
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  Sesame Oil, Toasted(3g)

Instructions

1. 1Whisk together the soy sauce, rice vinegar, maple syrup, cornstarch, chili garlic sauce, minced garlic, and grated ginger in a small bowl until the cornstarch is fully dissolved. Set aside.
2. 2Pat the flank steak dry and season generously with salt and pepper on both sides.
3. 3Heat 1 tablespoon of avocado oil in a wok or large sauté pan over high heat until shimmering, about 1 minute. Add the steak and cook 4–5 minutes, tossing occasionally, until browned on the edges and internal temperature reaches 130–135°F for medium-rare. Transfer to a clean plate.
4. 4Add the remaining 1 tablespoon of avocado oil to the pan over medium-high heat. Add the diced onion and cook 3–4 minutes, stirring occasionally, until softened and lightly golden.
5. 5Stir in the sliced cabbage, shredded carrots, and minced fresh ginger. Cook 2–3 minutes over medium-high heat, stirring frequently, until the cabbage is wilted but still has slight crunch.
6. 6Return the cooked steak to the pan, pour in the sauce, and toss everything together over medium-high heat for 30–45 seconds until the sauce thickens and coats all ingredients, then remove from heat.
7. 7Divide the stir-fry evenly into 4 airtight containers while hot. Sprinkle sesame seeds and drizzle toasted sesame oil over each portion.
8. 8Cool to room temperature, seal containers, and refrigerate for up to 4 days. Reheat gently in a skillet over medium heat or in the microwave before serving.