8cupssliced vegetablesI used 1 large onion, 1 medium zucchini, and 1/4 of green cabbage
1/4cup+ 2 tbsp soy sauce
1 1/2cupsunsalted brothbeef, chicken, or vegetable
3large cloves garlicminced
1tbspgrated fresh ginger
Heat oil in a large Dutch oven over high heat. When shimmering hot, add beef, sprinkle with 1 tsp of the salt, and cook, breaking it up with a spoon, until browned and no longer pink inside. Transfer to a plate using a metal spatula or large slotted spoon.
Add vegetables to same pot (with another splash of oil, if needed) with the remaining teaspoon of salt. Cook until veggies are crisp-tender (about 7 minutes, depending on which veggies you used).
While vegetables cook, place cornstarch in a large liquid measuring cup. Whisk in 2 tbsp of the soy sauce to make a smooth paste, then whisk in remaining sauce ingredients.
Return beef to Dutch oven, add sauce, and stir to coat everything evenly. Cook, stirring frequently, just until sauce thickens and reduces slightly, about 3 minutes.