Prep the Ingredients: Thinly slice the beef and prepare the vegetables—shred the cabbage, slice the onion, and julienne the carrots. Mince the garlic and grate the ginger.

Cook the Beef: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the beef and stir-fry for 2-3 minutes, or until browned and cooked through. Remove the beef from the pan and set aside.

Stir-Fry the Vegetables: In the same skillet, add sesame oil and sauté the garlic, ginger, onion, and carrots for 2-3 minutes until fragrant and slightly softened.

Add the Cabbage: Add the shredded cabbage to the pan and cook for 5-6 minutes, stirring occasionally, until it begins to soften but still has some crunch.

Combine and Flavor: Return the cooked beef to the skillet. Add soy sauce, oyster sauce (if using), rice vinegar, sugar (if desired), and black pepper. Stir everything together until evenly coated and heated through, about 2-3 minutes.

Garnish and Serve: Garnish with sesame seeds and green onions, if desired. Serve hot with rice or noodles, or enjoy it on its own for a low-carb meal.