Shred half a head of cabbage, finely chop one medium onion, and mince 2-3 cloves of garlic and a thumb-sized piece of fresh ginger.

In a large skillet, heat over medium-high heat for about 2-3 minutes, then add ground beef. Cook for 5-7 minutes, stirring occasionally until browned and fully cooked, then drain excess fat.

Reduce heat to medium and add onion, garlic, and ginger. Sauté for about 3-4 minutes, until onion is translucent.

Stir in soy sauce, oyster sauce, sesame oil, and a sprinkle of black pepper. Let bubble for 1-2 minutes.

Gradually add shredded cabbage, cooking for 5-7 minutes until wilted but slightly crisp.

Taste and adjust seasoning with salt or more black pepper. Remove from heat, garnish with green onions and sesame seeds, and serve warm.