Lean beef sirloin: 85g (3 oz, thinly sliced), Cabbage: 150g (2 cups, shredded), Carrots: 50g (1/2 cup, julienned), Bell pepper: 50g (1/2 cup, sliced), Garlic: 3g (1 clove, minced), Ginger: 5g (1 tsp, grated), Low-sodium soy sauce: 10ml (2 tsp), Rice vinegar: 5ml (1 tsp), Sesame oil: 5ml (1 tsp), Olive oil: 5ml (1 tsp), Red pepper flakes: 1g (1/4 tsp), Green onions: 10g (2 tbsp, chopped), Sesame seeds: 3g (1 tsp)
1. Heat 5ml olive oil in a wok or large skillet over high heat. 2. Add 85g thinly sliced beef and stir-fry until browned, about 2-3 minutes. Remove and set aside. 3. In the same pan, add 3g minced garlic and 5g grated ginger, and stir-fry for 30 seconds. 4. Add 150g shredded cabbage, 50g julienned carrots, and 50g sliced bell pepper. Stir-fry for 3-4 minutes until vegetables are crisp-tender. 5. Return beef to the pan. Add 10ml soy sauce, 5ml rice vinegar, 5ml sesame oil, and 1g red pepper flakes. Stir-fry for another minute. 6. Garnish with 10g chopped green onions and 3g sesame seeds before serving.
