Prep your veggies: Thinly slice cabbage and green onions. Separate the white and green parts of the onions. Mince garlic and grate ginger. Have eggs ready in a small bowl.

Brown the beef: Heat a large skillet over medium-high. Add 1 tablespoon oil. Crumble in ground beef, season with a pinch of salt and pepper, and cook until browned, about 5–7 minutes. Break it up as it cooks.

Flavor base: Add garlic, ginger, and the white parts of the green onions to the beef. Sauté 1–2 minutes until fragrant. If there’s excess fat, spoon off a bit, but leave some for flavor.

Add the cabbage: Toss in cabbage (and carrots if using). Stir well. Cook 5–7 minutes, stirring occasionally, until the cabbage softens but still has some bite. Don’t overcook—slight crunch is ideal.

Make the sauce: Stir in tamari or coconut aminos, rice vinegar, sesame oil, and a pinch of red pepper flakes. Taste and adjust salt, heat, and acidity to your preference.

Scramble the eggs: Push everything to one side of the skillet. Add a bit of oil if the pan is dry. Pour the eggs into the empty side and scramble until just set, then fold into the beef and cabbage mixture.

Finish and garnish: Turn off heat. Stir in the green parts of the onions. Sprinkle with sesame seeds and cilantro if you like. Squeeze a little lime over the top for brightness.

Serve: Ladle into bowls. Add extra sriracha or a drizzle of sesame oil for a finishing touch.