1. In a large skillet or wok over medium-high heat, cook the ground beef until no longer pink, breaking it apart into crumbles as it cooks. Drain any excess fat if needed. Stir in minced garlic and fresh ginger, sautéing for about 30 seconds until fragrant. Add the sliced cabbage to the skillet and toss everything together. Cook for 5–7 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp. Pour in soy sauce and drizzle with sesame oil, stirring well to coat the beef and cabbage evenly. Taste and adjust seasoning if needed. Remove from heat and sprinkle with sliced green onions before serving.