Prep your base. Cook rice or quinoa if using, or warm cauliflower rice. If you prefer a lighter bowl, rinse and dry mixed greens. Keep warm bases covered while you cook the beef and cabbage.

Slice the veggies. Thinly slice cabbage into shreds. Dice the onion and slice or shred the carrots. Mince garlic and grate the ginger.

Brown the beef. Heat a large skillet over medium-high heat. Add a little oil, then the ground beef. Break it up with a spatula and cook until browned and no longer pink, about 5–7 minutes. Season lightly with salt and pepper. If there’s excess fat, spoon off most, leaving a little for flavor.

Sauté aromatics. Push the beef to one side. Add a touch more oil if needed. Add onion, garlic, and ginger to the empty side. Cook 1–2 minutes until fragrant, then mix into the beef.

Cook the cabbage and carrots. Add cabbage and carrots to the skillet. Toss with the beef. Cook 5–7 minutes, stirring often, until the cabbage softens but still has a light bite. You want tender-crisp, not mushy.

Make it saucy. Stir in soy sauce, rice vinegar, and sesame oil. Add chili-garlic sauce if you like heat. Taste and adjust seasoning with more soy, vinegar, or pepper. The mixture should be savory with a bright finish.

Assemble bowls. Spoon your base into bowls. Top with a generous scoop of the beef and cabbage. Finish with sliced green onions and sesame seeds. Add extra sauce or a drizzle of sriracha if you like.

Serve hot. These bowls are best warm, with steam still rising and the cabbage slightly crunchy.