In a bowl, stir together the dark soy, oyster sauce, regular soy, and brown sugar. That’s it.
Get your pan hot. Splash in the oil. Garlic goes in first. Chili too, if you’re in the mood. Add the beef. Break it up as it cooks and let it brown in spots—maybe 4- or 5-minutes total. You’ll know it’s ready when it smells like dinner.
Toss in the cabbage. Stir it around. Cook for 2 to 3 minutes until it softens a bit but still holds texture.
Pour in the sauce. Stir everything until sticky and clingy in the best way.
Toss in the scallions. Kill the heat. Serve it how you like—on rice, in a bowl, off the stove. I’ve done all three.
