Step 1: Prepare ingredients. Slice 360g of beef into thin strips. Wash and chop 300g of collard greens into bite-sized pieces. Peel and julienne 200g of carrots. Thinly slice 100g of onion. Mince 10g of garlic and 10g of ginger. In a small bowl, whisk together 30ml of soy sauce, 10ml of sesame oil, 10g of cornstarch, and 60ml of water to create the stir-fry sauce. (6 minutes)

Step 2: Cook beef. Heat 10ml of olive oil in a large skillet or wok over high heat. Add the beef strips and cook for 2-3 minutes until browned on all sides. Remove beef from the skillet and set aside. (3 minutes)

Step 3: Stir-fry vegetables. Add the sliced onion, julienned carrots, minced garlic, and ginger to the same skillet. Stir-fry for 2 minutes until fragrant and slightly softened. Add the chopped collard greens and continue to stir-fry for another 2 minutes until bright green and tender-crisp. (4 minutes)

Step 4: Combine and finish. Return the beef to the skillet. Pour the prepared stir-fry sauce over the beef and vegetables, stirring constantly until the sauce thickens and coats all ingredients, about 1 minute. Serve immediately. (1 minute)