1 tsp dark sesame seed oil1 tbsp fresh ginger, peeled and minced
4 large garlic cloves, minced
1/2 head cabbage, cored and sliced
1 yellow onion, halved and sliced
1 lb beef, thinly sliced (cut for stir-fry)
3 tbsp low-sodium soy sauce
2 tbsp brown sugar
1 tbsp oyster sauce
1 tbsp red chile paste
green onions, chopped (optional)
Whisk together soy sauce, brown sugar, oyster sauce, and red chile paste in a small bowl.
In a large skillet or wok, saute ginger and garlic in olive oil over high heat for 30 seconds. Add onion and saute for 1 minute. Add cabbage and saute until slightly wilted, about 2-3 minutes. Remove from pan and set aside in a large bowl.
Add beef strips to pan, sauteing on one side for 2-3 minutes. Add soy sauce mixture and toss to coat beef. Return cabbage mixture to pan and toss to coat. Continue to sauteing until beef is just cooked through (do not overcook). Serve immediately, topped with chopped green onions if desired.