Whole-Food Beef and Cabbage Stir-Fry

In a small bowl, whisk together the tamari, vegetable broth, minced garlic, grated ginger, and cornstarch. Set the sauce aside.

Heat half of the avocado oil (1.5 teaspoons) in a large skillet or wok over high heat.

Add the sliced beef in a single layer and sear without moving for 2 minutes to get a nice crust, then stir-fry for another 1-2 minutes until just cooked through. Remove the beef from the skillet and set aside on a plate.

Add the remaining avocado oil to the same skillet over medium-high heat. Add the shredded green cabbage and stir-fry for 4-5 minutes until it begins to soften and caramelize slightly at the edges.

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

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

Remove the skillet from the heat, drizzle with the toasted sesame oil, and garnish with sliced green onions.

Serve warm over freshly cooked brown rice.