1. Start by chopping the cabbage into bite-sized pieces. Uniformity in size ensures even cooking, allowing the cabbage to soften nicely without becoming mushy. Set it aside while you prepare the other ingredients.

2. In a large skillet or wok, heat up the sesame oil over medium-high heat. Once hot, add the ground beef, breaking it apart with a spatula. Cook for about 5 to 7 minutes until browned. Make sure to drain any excess fat if necessary to keep your dish healthy.

3. Push the cooked beef to one side of the skillet, and add the minced garlic and ginger to the center. Stir them constantly for about 1 to 2 minutes until they become fragrant, infusing your dish with their incredible aroma.

4. Incorporate the chopped cabbage into the skillet, mixing it well with the beef, garlic, and ginger. Sprinkle the red pepper flakes over the mixture and let it cook for about 5 minutes. Stir occasionally to ensure the cabbage begins to soften yet retains some crunch.

5. In a small bowl, whisk together the soy sauce, hoisin sauce, brown sugar substitute, beef broth, and cornstarch until smooth. Pour this heavenly sauce over the beef and cabbage mixture, stirring well so everything is evenly coated.

6. Reduce the heat to medium and let the mixture simmer together for about 3 to 5 minutes. This will allow the flavors to meld beautifully and the sauce to thicken, coating everything in a rich, glossy glaze.

7. Once removed from heat, garnish your dish with the diced green onions and sesame seeds. Serve it hot, either by itself or over a bed of cauliflower rice for a truly satisfying low-carb meal.