Prep your veggies. Core the cabbage and slice it thin. Slice the onion, mince the garlic, and grate the ginger. Keep everything within reach to make the cooking smooth.

Make the quick sauce. In a small bowl, mix coconut aminos (or soy/tamari), vinegar, and sesame oil. Add chili flakes or a little sriracha if you want heat. Set aside.

Brown the beef. Heat a large skillet over medium-high heat with 1 tablespoon oil. Add the ground beef, season with a pinch of salt and pepper, and cook until browned, breaking it up as it cooks, about 5–6 minutes. If there’s a lot of grease, drain a bit, but leave some for flavor.

Cook the aromatics. Push the beef to one side. Add a little more oil if needed. Add onion, garlic, and ginger to the open space and cook 1–2 minutes until fragrant and slightly softened.

Add the cabbage. Toss in the sliced cabbage. Stir well to combine with the beef and aromatics. Cook 5–7 minutes, stirring often, until the cabbage is tender but still has some bite.

Stir in the sauce. Pour the sauce over the skillet. Toss to coat everything evenly. Cook 1–2 more minutes to let the flavors meld and the liquid reduce slightly.

Taste and adjust. Add more salt, pepper, or chili if needed. If you like a brighter finish, splash in another teaspoon of vinegar.

Garnish and serve. Top with sliced green onions and sesame seeds. Serve hot, as is, or over cauliflower rice for a heartier bowl.