Heat things up: Place a large skillet or wok over medium-high heat and add the sesame oil. Give it a minute to get nice and hot.

Cook the beef: Add the ground beef and cook until browned, breaking it apart with your spatula as it cooks. Drain off any extra fat if needed (nobody likes greasy stir fry!).

Add the aromatics: Stir in the minced garlic and grated ginger. Let them sizzle and bloom for about 1 minute—your kitchen will smell amazing.

Veggies go in: Add the thinly sliced cabbage and julienned carrot. Stir-fry for 4–5 minutes until the cabbage softens but still has a little bite.

Make it saucy: Pour in the soy sauce, rice vinegar, and oyster sauce (if using). Stir everything together so the flavors get cozy.

Thicken it up: Add the cornstarch slurry and stir for 1–2 more minutes, just until the sauce thickens and coats everything beautifully.

Taste test time: Give it a quick taste and adjust—add more soy sauce or a splash of vinegar if needed. If you like heat, sprinkle in those red pepper flakes now.

Finish & serve: Remove from heat, top with sliced green onions, and serve warm—over rice if you want it heartier.