Mince garlic. Thinly slice cabbage. Grate carrots. Cut onions into long curved strips. Set these aside to use later.

Thinly slice (DON'T CUBE!!!) steak.

1. Whisk orange juice, soy sauce, vinegar and sugar in a medium bowl until smooth.

2. Heat 2 teaspoons oil in a wok or large skillet over medium-high heat. Add scallions, onions, ginger, shallots and garlic and cook, stirring, until fragrant, 30 seconds. Add steak and cook, stirring, until browned and barely pink in the middle, 2 to 4 minutes. Transfer to a bowl.

3. Reduce heat to medium. Swirl in the remaining 2 teaspoons oil. Add cabbage and 2 tablespoons water; cook, stirring, until beginning to wilt, 3 to 5 minutes. Add carrots (and more water if necessary to prevent sticking or burning) and cook, stirring, until just tender, about 3 minutes more. Return the steak and any accumulated juices to the pan, then pour in the peanut sauce and toss to combine. Serve sprinkled with peanuts (if using).