Heat a large skillet over medium heat and add the ground beef. Cook for 5-7 minutes until browned, stirring occasionally. Drain excess fat.

Add diced onion and minced garlic to the skillet. Cook for 2-3 minutes until onions are translucent and fragrant, stirring to prevent burning.

Incorporate shredded cabbage into the skillet, sauté for about 5 minutes until wilted but still crunchy.

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

Plate the dish and garnish with sliced green onions and toasted sesame seeds before serving.