In a large skillet, heat over medium-high heat. Add the ground beef and cook for 5-7 minutes, breaking it apart with a spatula until it is browned and crumbly.

Add the finely diced onion and minced garlic to the skillet with the beef. Sauté for 2-3 minutes, stirring frequently, until the onion turns translucent and the garlic is fragrant.

Stir in the shredded cabbage and continue to sauté for about 5 minutes until it wilts slightly but retains its crunch.

Pour in the soy sauce, sesame oil, rice vinegar, ground ginger, and red pepper flakes. Toss everything together and cook for an additional 2-3 minutes.

Remove from heat and garnish with sliced green onions and toasted sesame seeds. Serve warm or alongside cauliflower rice.