1/4 cup(s) smooth natural peanut butter
1/3 cup(s) orange juice
3 tablespoon(s) reduced-sodium soy sauce
1 tablespoon(s) rice vinegar
2 teaspoon(s) sugar
4 teaspoon(s) canola oil, divided
3 clove(s) garlic, minced
1 pound(s) sirloin steak, trimmed and thinly sliced (see Tip)
1 head(s) (small) Savoy cabbage, thinly sliced
2 tablespoon(s) water
2 medium carrots, grated
1/4 cup(s) chopped unsalted roasted peanuts (optional)

Whisk peanut butter, orange juice, soy sauce, vinegar and sugar in a medium bowl until smooth.
Heat 2 teaspoons oil in a wok or large skillet over medium-high heat. Add 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.
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).