Finely dice the onion, julienne or coarsely grate the carrot, and slice the cabbage thinly. Mince the garlic cloves.

In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the lean ground beef, breaking it apart with a spatula. Season with fine sea salt and black pepper. Cook until browned.

Toss in the diced onion, grated carrots, and minced garlic. Stir until the onion turns translucent and the carrots remain crisp.

Add the sliced cabbage to the pan. Sprinkle in ground ginger and pour in the low-sodium soy sauce. Stir continuously for about 4-5 minutes until the cabbage wilts but still maintains some crunch.

Drizzle sesame oil over the mixture and add a pinch of granulated sugar. Mix to combine.

Divide into bowls and top with chopped green onion and a sprinkle of sesame seeds if desired. Serve hot.