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

Once the oil is hot, add the ground beef. Cook it, breaking it apart with a spatula until it’s thoroughly browned. Drain any excess fat if necessary.

Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.

Toss in the sliced cabbage and julienned carrot. Stir-fry for 4 to 5 minutes, frequently stirring until the cabbage softens but still has a crunch.

Stir in the low-sodium soy sauce, rice vinegar, and oyster sauce. Mix well to ensure all ingredients are combined.

Pour in the cornstarch slurry, stirring continuously for 1 to 2 minutes to allow the sauce to thicken.

Taste and adjust seasoning as needed. If you like it spicy, sprinkle in some crushed red pepper flakes.

Remove from heat and add sliced green onions before serving over steamed jasmine or brown rice.