Wash the cabbage thoroughly and shred it into thin strips. Clean and slice the shiitake mushrooms, dice the garlic, and grate the fresh ginger.

Heat a large skillet or wok over medium-high heat and add a tablespoon of cooking oil. Once the oil is shimmering, add the ground beef and cook for about 5-7 minutes until browned.

Stir in the minced garlic and grated ginger into the skillet with the cooked beef and sauté until fragrant, about 1-2 minutes.

Add the shredded cabbage and sliced shiitake mushrooms, stirring gently to combine. Cook for about 3-5 minutes until the cabbage is wilted yet still crisp.

Pour the soy sauce and oyster sauce over the mixture, stirring well. Cook for an additional 2-3 minutes.

Drizzle the sesame oil over the stir-fry just before removing from heat. Sprinkle sliced green onions on top for garnish.

Serve over steamed rice or a low-carb alternative like cauliflower rice.