Thinly slice the beef, cabbage, and onion. Julienne the carrots, and mince the garlic and ginger.

Set aside all prepared ingredients.

For extra flavor, toss the beef in 1 tablespoon of soy sauce and a pinch of salt and pepper.

Let it sit for 5-10 minutes while preparing the vegetables.

In a large skillet or wok, warm 1 tablespoon of vegetable oil over medium-high heat.

Introduce the beef and sauté until it is browned and fully cooked, which should take around 3 to 4 minutes.

Once done, transfer the beef to a plate and set it aside.

In the same skillet, drizzle in an additional tablespoon of vegetable oil.

Add the onion, garlic, and ginger, and cook for about 2 minutes until fragrant.

Add the carrots and cook for another 2 minutes until slightly tender.

Add the shredded cabbage and stir-fry for 3-4 minutes, until it begins to soften.

Reintroduce the cooked beef back into the skillet with the vegetables.

Add soy sauce, rice vinegar, sesame oil, and a pinch of salt and pepper.

Stir well to combine all ingredients and coat them in the sauce.

Continue to stir-fry for 2-3 minutes, allowing the flavors to meld together.

Serve hot as a standalone dish or over rice.