Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.

Add 1 pound of lean ground beef to the skillet, breaking it apart with a spatula. Season with ½ teaspoon fine sea salt and ¼ teaspoon black pepper. Sauté for about 5 minutes until browned.

Stir in ½ medium finely diced onion and 1 medium julienned carrot. Cook for 5 to 7 minutes until onion is soft and translucent.

Add 3 minced cloves of garlic, stirring constantly for about 30 seconds until fragrant.

Stir in 3 cups of thinly sliced green cabbage, 1 teaspoon ground ginger, ¼ cup low-sodium soy sauce, 2 teaspoons sesame oil, and ½ teaspoon granulated sugar. Sauté for 5 to 7 minutes until cabbage is tender but slightly crisp.

Remove from heat and garnish with 1 tablespoon chopped green onions and a sprinkle of ¼ teaspoon sesame seeds. Serve warm.