Heat vegetable oil in a large skillet or wok over medium-high heat.

Add ground beef, breaking it apart with a spatula, and sauté until browned, about 5-7 minutes, then drain any excess fat.

Incorporate chopped onion, minced garlic, and grated ginger into the skillet. Sauté until the onion becomes translucent, approximately 2-3 minutes.

Stir in sliced cabbage and cook until softened but still vibrant, around 4-5 minutes.

In a separate bowl, combine soy sauce, oyster sauce, and rice vinegar, then pour over the beef and cabbage mixture.

Drizzle in sesame oil, season with salt and pepper, and cook for an additional 2 minutes.

Garnish with fresh green onions and sesame seeds before serving immediately over rice or noodles.