Prep the Cabbage: Chop ½ head of fresh cabbage into bite-sized pieces and set aside.

Brown the Ground Beef: In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the 1 pound of ground beef and cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.

Sauté Garlic and Ginger: Push the browned beef to the side of the skillet. Add the 8 minced garlic cloves and 1 tablespoon of minced ginger to the center. Cook, stirring constantly, for about 1-2 minutes until fragrant.

Cook the Cabbage: Add the chopped cabbage to the skillet and mix it with the beef, garlic, and ginger. Sprinkle ½ teaspoon of red pepper flakes over the mixture. Continue cooking for about 5 minutes, stirring occasionally, until the cabbage begins to soften.

In a separate small bowl, create a slurry by mixing 3 teaspoons of cornstarch with 1 cup of beef broth, stirring until the cornstarch is fully dissolved. Add the cornstarch slurry to the soy sauce and hoisin sauce mixture, stirring to combine.

Combine and Thicken: Pour the sauce mixture over the beef and cabbage in the skillet. Stir well to combine, ensuring the sauce evenly coats the meat and cabbage. Continue to cook for about 2-3 minutes, or until the sauce thickens.

Finish with Green Onions: Stir in ⅓ cup of diced green onions and cook for an additional 1 minute.

Serve: Optionally, sprinkle 1 tablespoon of sesame seeds over the dish for added texture and flavor.

Enjoy: Serve hot as a standalone dish or over cauliflower rice for a delicious low-carb meal. Adjust seasoning to taste as needed.