Use varying amounts of stock until desired consistency achieved.
In nonstick pan, add beef, onion, and 1/4 teaspoon olive oil. In another nonstick pan add remaining olive oil, garlic, garbanzo beans, red pepper, cabbage and mushrooms. (Use some stock for beef and veggies if need be.) Cook until cabbage is tender. In a bowl mix beef stock, cornstarch, cider vinegar, soy sauce and toasted sesame oil. Add to pan with beef and vegetables. Bring to a boil. Season with salt and pepper.