Low-Calorie Beef and Cabbage Stir-Fry

In a small bowl, whisk together the soy sauce, rice vinegar, water, and cornstarch until smooth. Set the sauce mixture aside.

Heat a large skillet or wok over high heat. Add the sesame oil and swirl to coat the surface evenly.

Add the sliced beef in a single layer. Let it sear undisturbed for 2 minutes to get a light brown crust, then stir-fry for another 1 to 2 minutes until just cooked through. Remove the beef from the skillet and set aside on a plate.

Reduce the heat to medium-high. Toss the minced garlic and ginger directly into the same skillet, stirring constantly for about 30 seconds until fragrant.

Add the shredded green cabbage to the skillet. Stir-fry for 3 to 4 minutes until the cabbage begins to soften and wilt down, adding a splash of water if the pan gets too dry.

Return the cooked beef and any accumulated juices back into the skillet with the cabbage.

Give the sauce mixture a quick stir and pour it directly into the skillet. Toss everything together continuously for 1 to 2 minutes until the sauce thickens slightly and coats the beef and cabbage.

Remove from heat, garnish with chopped green onions, and serve immediately.