This was great. I used the slicing blade on my food processor for both the cabbage and carrots, so prepping the veggies took about 3 minutes. The carrots ended up as this coins as opposed to shreds, but they still cooked in the amount of time called for in the recipe. I put the beef in the freezer for 30 minutes as I prepped the veggies and sauce; waiting for it to chill was the longest part of the prep, but makes slicing it thin so much easier.
I used a non-stick pan so I did not need the additional water- I wanted the veggies crunchy, not steamed.
There was quite a bit of meat per serving in this recipe. If you're looking to cut calories or stretch out the servings, I'd say you could easily double the veggies and still have a hearty feeling meal. In fact, that's probably what I'd do next time, and make a little more sauce as well. As a side note, you do need a large pan- if you don't have a wok or a 12" sauté pan, you'll need to cook in batches.