Start with the sesame sizzle. Heat a large skillet or wok over medium-high heat. Add sesame oil and allow it to warm up until aromatic. Sesame oil can burn if the pan gets too hot, so keep an eye on it.

Brown the beef. Add the ground beef to the hot skillet. Break it apart with a spatula and cook for 5 to 7 minutes until browned and fully cooked. Drain any excess fat if necessary. Using 90 percent lean beef helps avoid a greasy finished dish.

Aromatics time. Add the minced garlic and grated ginger. Stir constantly for about 1 minute to release their flavor without burning. If the pan looks dry, add a tiny splash of water.

Veggie boost. Add the thinly sliced cabbage and julienned carrot. Stir frequently and cook for 4 to 5 minutes, or until the vegetables are slightly softened but still have a bit of crunch. Do not overcook the cabbage, or it will turn limp and watery.

Sauce it up. Pour in the soy sauce, rice vinegar, and oyster sauce if using. Mix thoroughly to coat all ingredients evenly.

Thicken and spice. Stir in the cornstarch slurry and cook for another 1 to 2 minutes until the sauce slightly thickens. Add crushed red pepper flakes if you prefer a bit of heat.

Final touches. Remove from heat and garnish with sliced green onions.

Serve and savor. Serve the stir fry on its own for a low-carb meal or over cooked jasmine or brown rice for a more filling dish.