In a small bowl, whisk together the soy sauce, water, erythritol, and rice vinegar until the sweetener dissolves and the mixture is glossy. Set aside.

Place a large skillet over medium-high heat and add the oil. When the oil shimmers, add the minced garlic and ginger. Stir for about 30 seconds until fragrant.

Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until it is mostly browned and you see little bits starting to crisp, about 5 to 6 minutes. Season lightly with salt and pepper.

Let the beef sit undisturbed for 30 seconds at a time to encourage crispy bits for added flavor.

Toss in the shredded cabbage, stirring to combine with the beef. Let it wilt and soften.

Give the sauce a quick stir and pour it into the pan. Toss everything to coat evenly. Reduce heat to medium and let simmer for 3 to 4 minutes until the sauce thickens slightly.

Sprinkle crushed red pepper if using, adjust seasoning as needed, and fold in most of the sliced green onions, reserving a few for garnish.

Serve warm in shallow bowls or family-style on a platter, garnished with sesame seeds.