Make your sesame ginger sauce. Add all dressing ingredients to a small bowl and whisk to combine. Taste and adjust for salt and pepper.

Make your cabbage noodles. Use a vegetable peeler to shave thin strands of cabbage. Heat a wok or large saute pan with cooking oil over medium-high heat until hot. Add in the onions and cook for 30 seconds, until softened. Add in the garlic and cook an additional 15 seconds, until fragrant. Turn the heat to high, give it a few seconds to come up to temperature, then add in the cabbage. Stir-fry for 30 seconds to 1 minute, or until the cabbage has just slightly wilted, but is still crunchy. Season with salt to taste and remove from the pan.

Heat an additional tablespoon of olive oil over medium-high heat. Add the steaks and sprinkle with salt and pepper. Cook, turning once until brown and at preferred temperature, about 6-8 minutes for medium. Remove steaks and let rest for 10 minutes before slicing. Build your bowls with a base of cabbage noodles, then add steak, carrots, sesame seeds, and sesame ginger dressing.