Prep the produce. Slice the onion, mince the garlic and ginger, and shred your cabbage if not using a bagged mix. Beat the eggs in a small bowl and set aside.

Brown the beef. Heat a large skillet over medium-high. Add the neutral oil, then the ground beef. Season with a pinch of salt and pepper. Cook, breaking it up with a spatula, until browned and no longer pink, about 5–7 minutes. If there’s excess grease, drain it.

Sauté aromatics. Add the onion, garlic, and ginger to the pan. Cook 1–2 minutes until fragrant and the onion starts to soften.

Add vegetables. Stir in the cabbage and carrots (and any optional veggies). Cook, tossing occasionally, until the cabbage is crisp-tender, about 4–6 minutes. Avoid overcooking so it keeps some crunch.

Season. Pour in the soy sauce, rice vinegar, and sriracha if using. Toss well to coat. Drizzle in the sesame oil. Taste and adjust with more soy or vinegar as needed.

Scramble in the eggs. Push the mixture to one side of the pan. Pour the beaten eggs into the empty space. Let them set for 15–20 seconds, then gently scramble until just cooked. Fold the eggs into the beef and cabbage.

Finish and garnish. Turn off the heat. Stir in the green onions. Sprinkle with sesame seeds. Give it one last taste and add salt, pepper, or a splash more soy if needed.

Serve. Enjoy as-is, or spoon over cauliflower rice or steamed rice for a heartier bowl.