1 lb flank steak, thinly sliced against the grain 1/2 tsp salt 1 tsp black pepper 1 tbsp cornstarch 2 tbsp vegetable oil 2 cloves garlic, minced 1-inch piece of ginger, peeled and minced 1 head of napa cabbage, sliced 1/4 cup soy sauce 2 tbsp oyster sauce 1 tbsp rice vinegar 1 tsp sesame oil Green onions for garnish (optional)
Instructions:
1. Prepare the beef: In a bowl, combine the sliced beef, salt, pepper, and cornstarch. Mix well to coat the beef evenly.
2. Stir-fry the beef: Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add the beef and stir-fry until browned on all sides. Remove the beef from the wok and set aside.
3. Cook the vegetables: Add the remaining 1 tbsp vegetable oil to the wok. Add the garlic and ginger and stir-fry until fragrant, about 30 seconds. Add the napa cabbage and stir-fry until it begins to wilt, about 2-3 minutes.
4. Combine and finish: Add the cooked beef back to the wok. In a small bowl, combine the soy sauce, oyster sauce, rice vinegar, and sesame oil. Pour the sauce over the beef and cabbage and stir-fry until the sauce thickens and coats everything evenly, about 1-2 minutes.
5. Serve: Garnish with green onions, if desired, and serve hot with rice or noodles.
