1. In a small bowl whisk together the beef broth, soy sauce, brown sugar substitute, rice vinegar, grated ginger, red pepper flakes, cornstarch or arrowroot, and water until smooth. Set the sauce aside.

2. Heat the avocado oil in a large skillet over medium high heat. Add the ground beef and cook, breaking it into crumbles, until browned and cooked through. Spoon off any excess fat if needed.

3. Stir in the white and light green parts of the sliced green onions along with the minced garlic. Cook for 1 to 2 minutes until fragrant.

4. Add the sliced cabbage to the skillet. Toss with the beef mixture and cook for 5 to 7 minutes, stirring occasionally, until the cabbage is wilted but still slightly crisp.

5. Give the prepared sauce a quick stir and pour it over the beef and cabbage. Toss well to coat everything, then let it simmer for 3 to 4 minutes until the sauce thickens and turns glossy.

6. Drizzle in the sesame oil and season with the salt and black pepper to taste. Remove from heat.

7. Sprinkle the skillet with the remaining sliced green onion tops and sesame seeds. Serve hot on its own or over cauliflower rice or regular rice if desired.