Cook the ground meat: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the ground meat and cook, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes). Remove the meat from the skillet and set aside.

Sauté the vegetables: In the same skillet, add the chopped onion, minced garlic, and grated ginger. Cook for 2-3 minutes, until the onion becomes translucent.

Add the cabbage and carrots: Stir in the thinly sliced cabbage and shredded carrots. Cook for another 5-6 minutes, stirring occasionally, until the vegetables are softened.

Add the sauces: Pour in the soy sauce, sesame oil, and rice vinegar. Stir well to combine. For extra heat, you can add the crushed red pepper flakes at this point.

Combine with meat: Add the cooked ground meat back into the skillet. Stir everything together and cook for an additional 2-3 minutes to allow the flavors to meld together.

Serve: Garnish with sliced green onions and sesame seeds if desired. Serve immediately.