Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat until it shimmers. Add the 1 lb of ground beef, pressing it flat into the pan. Let it sit undisturbed for 2-3 minutes to develop a brown crust. Break the meat apart and cook until no pink remains.

Push the cooked beef to the edges of the skillet. Add the 1 tbsp minced fresh ginger and 2 cloves minced garlic to the center of the pan. Sauté for about 45 seconds until highly fragrant, then stir them into the beef.

Add the 4 cups of chopped green cabbage and 1 cup of shredded orange carrots directly into the skillet. Toss everything together vigorously over medium-high heat for 4-5 minutes until the cabbage softens slightly but retains a vibrant green color.

Pour the 3 tbsp soy sauce and 1 tbsp toasted sesame oil over the mixture. Toss continuously for 1-2 minutes until beautifully glazed. Remove from heat and serve in bowls, garnished with chopped scallions and toasted sesame seeds.