Thai Chicken and Steak Stir-Fry with Cabbage

1Slice the chicken breast (1 lb) and steak (1 lb) into thin strips.

2Chop the cabbage (1 small) into bite-sized pieces.

3Mince the garlic (3 cloves) and dice the onion (1), red bell pepper (1), and green bell pepper (1).

4In a small bowl, mix together soy sauce (¼ cup), oyster sauce (2 tablespoons), fish sauce (1 tablespoon), brown sugar (1 tablespoon), ginger (1 teaspoon), and chili flakes (1 teaspoon) to make the stir-fry sauce.

5Heat vegetable oil (¼ cup) in a large pan or wok over medium-high heat.

6Add the minced garlic (3 cloves) and diced onion (1) to the pan and sauté until fragrant.

7Add the sliced chicken and steak (1 lb) to the pan and cook until browned.

8Stir in the red and green bell (1) peppers and cabbage (1 small).

9Pour the stir-fry sauce over the ingredients in the pan and toss to coat everything evenly.

10Cook for a few more minutes until the vegetables are tender-crisp and the meat is cooked through.

11Garnish with fresh cilantro before serving.

12Serve the Thai Chicken and Steak (1 lb) Stir-Fry with Cabbage (1 small) hot over steamed rice or noodles.