In a large skillet over medium heat, add the ground beef and break it up with a spatula. Brown the ground beef until fully cooked and no pink remains, stirring occasionally. Drain any excess fat.

Return the skillet to medium heat and add the diced onion and garlic to the cooked beef. Cook for 2–3 minutes until the onion is softened.

Stir in the shredded cabbage and sauté until slightly wilted, about 5 minutes. Add water or beef broth if the skillet gets dry.

Add soy sauce (or coconut aminos), sesame oil, rice vinegar, ground ginger, red pepper flakes, and salt and black pepper. Mix well and cook for another 2–3 minutes until the cabbage is tender.

Remove from heat and garnish with sliced green onions and toasted sesame seeds. Serve hot.