Mince the garlic and grate the ginger. Slice the cabbage into thin ribbons (about 1/4 inch). Chop the green onions and measure out your sauces. Have everything ready near the stove.

Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers.

Add the ground beef to the hot pan. Let it sit for 1-2 minutes to develop a crust, then break it apart with a wooden spoon. Continue cooking for 5-7 minutes, stirring occasionally, until the beef is fully browned with crispy bits.

Push the beef to the sides of the pan to create a well in the center. Add the minced garlic and grated ginger to the center. Let them sizzle for about 1 minute until fragrant, then stir everything together.

Add the sliced cabbage to the pan. If your pan is small, add it in two batches, letting the first batch wilt before adding more. Cook for 3-4 minutes, stirring frequently, until the cabbage is tender but still slightly crisp.

Pour the soy sauce over the beef and cabbage mixture. Toss well to combine and cook for another 2-3 minutes to let the flavors meld.

Turn off the heat. Drizzle the sesame oil over the top and toss in the chopped green onions, reserving some for garnish.

Serve hot over steamed rice or on its own for a low-carb option. Garnish with remaining green onions.