Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil shimmers, add 1 pound of lean ground beef, pressing it flat to create a crust. Sear without stirring for 2-3 minutes until browned on the bottom, then break it apart and continue cooking until no pink remains, about 3-5 more minutes.

Reduce the heat to medium and push the beef to the edges of the pan, creating space in the center. Add 1 tablespoon of minced fresh ginger and 2 minced garlic cloves directly into the center. Sauté for 30-45 seconds, stirring occasionally until fragrant and slightly golden.

Add 4 cups of chopped green cabbage and 1 cup of shredded carrots to the skillet. Toss the mixture vigorously for 4-5 minutes until the cabbage is tender but remains bright green.

Drizzle 3 tablespoons of soy sauce and 1 tablespoon of toasted sesame oil over the stir fry. Toss everything together for another 1-2 minutes until well-coated and the sauce begins to bubble.

Remove from heat and transfer the stir fry into bowls for serving. Garnish with ¼ cup of chopped scallions and a sprinkle of 1 tablespoon of toasted sesame seeds.