Instructions
Step 1: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, honey, cornstarch, and water to create the sauce.\nStep 2: Heat vegetable oil in a large skillet or wok over high heat.\nStep 3: Add the sliced beef and cook for 2–3 minutes until browned, then remove and set aside.\nStep 4: In the same pan, add sesame oil, garlic, and ginger, and sauté until fragrant.\nStep 5: Add cabbage and carrots, stir-frying for 3–4 minutes until slightly tender but still crisp.\nStep 6: Return the beef to the pan and toss with the vegetables.\nStep 7: Pour the prepared sauce over the mixture and stir well to coat everything evenly.\nStep 8: Cook for another 2–3 minutes until the sauce thickens and everything is well combined.\nStep 9: Season with salt and black pepper to taste.\nStep 10: Garnish with sesame seeds and sliced green onions before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet over medium heat or in the microwave until warmed through.
For best texture, avoid overcooking during reheating.
This dish can be frozen for up to 2 months; thaw overnight bef
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