Heat a large skillet over medium heat for about 2 minutes until a drop of water sizzles.

Add the lean ground beef, breaking it apart. Cook for 5-7 minutes until browned and cooked through.

Add the diced onion and minced garlic, cooking for 2-3 minutes until the onion becomes translucent.

Stir in the shredded cabbage and cook for about 5 minutes until it wilts slightly but retains a crunch.

Pour in the soy sauce (or coconut aminos), sesame oil, rice vinegar, ground ginger, and red pepper flakes. Cook for an additional 2-3 minutes.

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