Heat a large nonstick skillet or wok over medium-high heat and add sesame oil.

Add ground beef to the hot oil and cook, breaking it apart with a spatula, until thoroughly browned. Drain excess fat if present.

Add minced garlic and grated ginger to the beef. Stir constantly and cook for 1 minute until fragrant.

Add sliced cabbage and julienned carrot. Stir-fry for 4 to 5 minutes, stirring frequently, until the cabbage is slightly softened yet retains some crunch.

Stir in low-sodium soy sauce, rice vinegar, and oyster sauce. Mix thoroughly to integrate flavors.

Pour in cornstarch slurry. Stir continuously for 1 to 2 minutes, allowing the sauce to thicken and evenly coat the contents.

Taste and adjust seasoning as needed. Add crushed red pepper flakes for additional heat if desired.

Remove from heat. Garnish with sliced green onions.

Serve immediately on its own or spoon over steamed jasmine or brown rice for a heartier meal.