In a large skillet over medium-high heat, brown the garlic in the oil. Add the cabbage and curry powder. Cook for 8 minutes, stirring constantly, or until the cabbage is al dente. Keep warm.
In a bowl, whisk together the cornstarch and water. Stir in the soy sauce, honey and curry powder.
In another large skillet over medium-high heat, brown the meat and onion in the oil. Add the bell peppers and continue cooking until tender. Add the soy sauce mixture and bring to a boil, stirring frequently.
Serve the cabbage noodles topped with the beef and garnish with the dill.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.