Begin by heating a large skillet over medium heat. Add the lean ground beef and cook for about 5-7 minutes, breaking it into smaller pieces with a spatula. Drain excess fat after browning.

Stir in the diced onion and minced garlic into the skillet. Cook for 2-3 minutes, allowing the onions to soften and turn translucent while the garlic releases its aroma.

Add the shredded cabbage to the skillet. Mix thoroughly and cook for about 5 minutes, or until the cabbage wilts but maintains a slight crunch.

Pour in the soy sauce (or coconut aminos), sesame oil, rice vinegar, ground ginger, and red pepper flakes. Stir well and allow the mixture to cook for another 2-3 minutes.

Plate the mixture and garnish with sliced green onions and toasted sesame seeds. Serve hot and enjoy.