In a large skillet over medium-high heat, add your lean ground beef, breaking it apart with a spatula. Cook for about 5–7 minutes until thoroughly browned and no pink remains.

Once the beef is browned, drain excess fat from the skillet. Add in the finely diced onion and sauté for approximately 3–4 minutes until the onions become translucent and fragrant.

Next, stir in minced garlic and ground ginger, allowing them to cook for 1–2 minutes until they release their aromatic scents.

Now, toss in the shredded cabbage, stirring it for about 5–7 minutes until the cabbage is tender but still has a lovely crunch.

In a small bowl, mix soy sauce, sesame oil, rice vinegar, and optional red pepper flakes. Pour this sauce over the beef and cabbage mixture.

Remove the skillet from heat and garnish your dish with sliced green onions and a sprinkle of toasted sesame seeds.