Prepare the Slaw:

In a mixing bowl, toss together Napa cabbage, carrot, and green onions.

In a small bowl, whisk together the rice vinegar, sesame oil, honey, and salt.

Pour the dressing over the slaw and toss well. Let it rest while you cook the beef.

Cook the Beef:

In a skillet over medium-high heat, cook the ground beef until browned and cooked through—about 7–8 minutes. Drain excess fat if needed.

Lower the heat and stir in garlic and ginger. Cook for 1–2 minutes until fragrant.

Add soy sauce, brown sugar, sesame oil, and red pepper flakes. Simmer for another 2–3 minutes until slightly thickened.

Stir in chopped green onions and remove from heat.

Serve:

Plate a scoop of Napa slaw, then top with warm Korean beef.

Sprinkle with sesame seeds and extra green onion, if desired. Serve alone, with steamed rice, or wrapped in lettuce leaves.