Begin by preparing all your ingredients: thinly slice a small head of cabbage, mince three cloves of garlic and a tablespoon of fresh ginger, and chop a handful of scallions. Gather your soy sauce and oyster sauce.

In a large wok or skillet, heat 2 tablespoons of neutral oil over medium-high heat. Add in 1 pound of ground beef, breaking it apart with a spatula. Cook until browned, about 5-6 minutes.

Push the browned beef to one side of the skillet and add the minced garlic and ginger to the hot oil. Cook for about 30 seconds until fragrant.

Gradually add the sliced cabbage, stirring constantly over medium-high heat for about 5-7 minutes until the cabbage wilts yet retains a crunch.

Pour in 2 tablespoons of soy sauce and 1 tablespoon of oyster sauce over the beef and cabbage. Stir well and cook for an additional 1-2 minutes until bubbly.

Remove from heat and drizzle with 1 teaspoon of sesame oil. Toss to coat and garnish with chopped scallions before serving.