Step 1

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

Step 2

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

Step 3

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

Step 4

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.

Step 5

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

Step 6

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

Step 7

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

Step 8

Remove from heat. Garnish with sliced green onions.

Step 9

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