1/2 cup low-sodium soy sauce
1/3 cup light brown sugar
2 tablespoons water
Optional: 2 tablespoons chili paste
1/4 teaspoon crushed red pepper flakes
1 pound flank steak sliced as thinly as possible
1-2 tablespoons olive oil or refined coconut oil
1/2 teaspoon salt divided
1/4 teaspoon freshly ground black pepper
1 tablespoon finely minced fresh ginger about a 1-inch section
3 large garlic cloves minced
5 green onions green parts sliced into 1-inch pieces, white parts sliced very thin
3-4 cups very thinly sliced green cabbage or coleslaw mix
Cook, drain, and rinse the noodles if you're including them. Stir together the soy sauce, sugar, water, chili paste, and pepper flakes. Set the sauce mixture next to the stove. Slice the steak as thinly as possible, being careful to slice against the grain. (See the cook's note for tips.) Heat 1 teaspoon olive oil in a large nonstick skillet over high heat. Add half of the beef to the skillet, toss in the oil, and spread across the pan. Season the meat lightly with salt and pepper. Let the meat cook for 30 seconds, without touching it, stir, and spread across the pan again. Let the meat cook an additional 30-45 seconds and remove it to a plate. Add the remaining oil to the pan and repeat the above steps with the remaining meat, adding the cooked meat to the plate. Add 1/2 tablespoon oil to the hot skillet over medium high, then add the ginger, garlic, and green onions. Saute for about 1 minute, until fragrant. Add the sauce and bring to a boil. Simmer for about 2 minutes, until just barely reduced. (This is not a "thick" sauce.) Add the cabbage, toss to coat and slightly wilt, about 30 seconds. Add the beef back to the skillet and toss to coat everything. If you're including noodles, add them now and toss once more.