Low-Carb Beef and Cabbage Stir-Fry

In a small bowl, whisk together the tamari, minced garlic, minced ginger, and red pepper flakes to create the sauce.

Heat half of the avocado oil (0.5 tbsp) in a large skillet or wok over high heat.

Add the sliced beef in a single layer and sear without moving for 2 minutes until browned, then stir-fry for another minute until just cooked through. Remove the beef and set aside on a plate.

In the same skillet, add the remaining avocado oil (0.5 tbsp) and add the shredded green cabbage.

Stir-fry the cabbage for 3 to 4 minutes until it begins to wilt and soften, but still retains a slight crunch.

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

Pour the sauce mixture over the beef and cabbage, tossing everything together constantly for 1 minute until heated through and well coated.

Remove from heat, drizzle with toasted sesame oil, garnish with chopped green onions, and serve immediately.