Combine all marinade ingredients in a large, shallow dish or ziplock bag. Add meat and toss to combine. Refridgerate for at least 1 hour or up to six.
For the cabbage, saute the green onions, ginger and garlic in the oil in a large skillet for about 1 minute. Add the cabbage, carrots, chicken broth, vinegar, salt and pepper. Cook, stirring often for about 5 minutes.
For the meat, place meat and marinade in a large skillet and brown on all sides. This should only take 5 minutes and the marinade should be slightly reduced to a nice consistancy.
**I serve in a bowl with the rice on bottom, cabbage on top of rice, and meat on top of cabbage.