In a large skillet over medium-high heat, add the ground beef and cook for 5-7 minutes until browned, breaking it apart with a spatula.

Once the beef is browned, carefully drain any excess fat from the skillet. Add the diced onion and sauté for about 3-4 minutes until the onions are translucent.

Next, stir in the minced garlic and ground ginger, cooking for an additional 1-2 minutes until fragrant.

Incorporate the shredded cabbage into the skillet, stirring well. Cook for 5-7 minutes, until the cabbage is tender yet retains a slight crunch.

While the cabbage cooks, whisk together the soy sauce, sesame oil, rice vinegar, and red pepper flakes. Pour this sauce over the beef and cabbage mixture, stirring well.

Remove the skillet from heat and garnish with sliced green onions and optional toasted sesame seeds. Serve on a large platter or individual plates.