Start by shredding about half a head of cabbage into thin slices to ensure even cooking. Chop the onion and mince the garlic.

In a large skillet, heat vegetable oil over medium heat. Add the ground beef, breaking it apart. Cook for 5-7 minutes until browned. Drain excess fat.

Add chopped onion and minced garlic to the skillet. Sauté for 2-3 minutes until the onion is translucent.

Stir in the shredded cabbage and grated ginger. Cook for an additional 5-7 minutes until the cabbage wilts and becomes tender.

Add soy sauce, oyster sauce (if using), sesame oil, black pepper, and salt to the skillet. Stir to combine and cook for 2-3 more minutes.

Garnish with chopped green onions and sesame seeds if desired. Serve hot, optionally over rice.