1tablespoonfinely minced fresh gingerabout a 1-inch section
3large garlic clovesminced
5green onionsgreen parts sliced into 1-inch pieces, white parts sliced very thin
3-4cupsvery 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. Enjoy!
If you aren't familiar with slicing meat "against the grain," check out this quick How To Slice Meat Against The Grain video . This will ensure a perfect bite each time. A non-stick skillet will also work for this recipe. I've used both types. I prefer a heavy stainless or a wok, because the meat will sear nicely, but it cooks well and tastes great out of a non-stick skillet too.