In a large skillet over medium-high heat, add the ground beef and cook for 5 to 7 minutes, breaking it up with a spatula until it is no longer pink.

Drain any excess fat from the skillet, then add diced onions and sauté for 3 to 4 minutes until the onions become translucent.

Stir in minced garlic and ground ginger, cooking for an additional 1 to 2 minutes until fragrant.

Add shredded cabbage to the skillet and cook for about 5 to 7 minutes, until tender but still slightly crunchy.

In a small bowl, mix soy sauce, sesame oil, rice vinegar, and red pepper flakes, then pour over the beef and cabbage in the skillet.

Toss to coat, let it simmer for 2 to 3 minutes, then remove from heat.

Garnish with chopped green onions and toasted sesame seeds before serving.