In a large skillet set over medium-high heat, add the ground beef. Cook for about 5–7 minutes until fully cooked through.

Carefully drain any excess fat and add the diced onion. Sauté for roughly 3–4 minutes until translucent.

Stir in the minced garlic and ground ginger, cooking for about 1–2 minutes until fragrant.

Add the shredded cabbage, mixing well. Cook for about 5–7 minutes until the cabbage is tender but still has some crunch.

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

Remove from heat and garnish with sliced green onions and toasted sesame seeds before serving.