Whisk together the ingredients for the sauce and set aside.
Also, if you have not prepped your veggies or meat, this is the time to do it.
Pro-tip: to achieve perfect, thinly cut strips of beef, freeze the beef for 1 hour so that it is semi-hard. It will be easier to cut that way.
Set a cast iron griddle or large pan on medium high heat. Once hot, spray with oil then add the cabbage, onions and carrots. Toss together using tongs and continue to toss until the veggies begin to have sear marks, about 3 minutes.
Remove the veggies from the pan and increase the heat to high. Once hot, spray again with oil then add the beef. Sprinkle cracked pepper over the meat and allow to sear for 2 minutes untouched.
The add the bean sprouts and toss together for 1 minute.
Reduce the heat to medium, then add the veggies to the pan. Note: if the pan is still too hot, then remove it from the heat and let it cooldown to medium heat. Once the pan is closer to medium heat, toss everything together for a minute then make a hole in the middle of the pan.
Pour the sauce in the middle of the pan. Once the sauce starts to turn shiny and bubble, turn off the heat and stir immediately and continuously, tossing the veggies and beef in the sauce.
Garnish and enjoy while hot over brown rice or cauliflower rice depending on your dietary preferences.
Remember to make this dish your own so it complements your dietary preferences and tastebuds.
So, add red pepper flakes or chili oil if you want something spicier! Add a bit of acidity by splashing with rice vinegar or fresh lime! Not a fan of green onion, try torn (Thai) basil or cilantro!