Wash and chop all your fresh ingredients. Slice the cabbage into thin strips, chop the shiitake mushrooms, and finely mince the garlic and ginger. Also, slice green onions, keeping the green and white parts separate.

In a large pan or wok, heat 2 tablespoons of sesame oil over medium-high heat for about 1 minute until fragrant. Add the ground beef to the hot oil and cook, breaking it apart. Sauté until browned and no longer pink, about 5-7 minutes.

Reduce heat to medium and stir in the minced garlic and ginger. Cook for 1-2 minutes, stirring frequently until fragrant and golden.

Add the chopped shiitake mushrooms and cabbage to the pan. Stir-fry for about 3-5 minutes, allowing the vegetables to soften slightly.

Pour in 1/4 cup of soy sauce, ensuring even coverage. Stir well and cook for an additional minute until everything is heated through.