Prepare the Sauce: In a small bowl, whisk together all the sauce ingredients: the soy sauce, hoisin sauce, rice vinegar, toasted sesame oil, cornflour, and water. Set it aside for later. This ensures the cornflour is fully dissolved and the sauce will thicken smoothly.

Brown the Beef Mince: Heat the vegetable oil in a large wok or frying pan over a high heat. Once it’s shimmering, add the beef mince. Use a wooden spoon or spatula to break it up. Let it cook for 5-7 minutes, stirring only occasionally, until it's deeply browned and slightly crispy in places. Don't move it around too much at the start, as this allows it to get a good sear.

Sauté the Aromatics: Drain off any excess fat, leaving about a tablespoon in the pan. Push the beef to one side of the wok and add the sliced onion to the empty space. Stir-fry for 2-3 minutes until it starts to soften. Then, add the minced garlic and grated ginger and cook for another minute until fragrant. Be careful not to let the garlic burn, as it will become bitter.

Combine Beef and Aromatics: Mix the cooked onion, garlic, and ginger into the beef mince until everything is well combined.

Add the Cabbage: Add the shredded cabbage to the wok. It might look like a lot at first, but it will cook down. Stir-fry for 4-5 minutes, tossing everything together constantly, until the cabbage has softened but still has a slight crunch. What works best for me is to add it in two batches if my wok is crowded.

Pour in the Sauce: Give your prepared sauce a final quick stir and pour it all over the beef and cabbage mixture. Continue to stir-fry for 1-2 minutes until the sauce has thickened and beautifully coats every ingredient. It should look glossy and delicious.

Serve Immediately: Remove the wok from the heat. Serve the stir fry straight away over steamed rice, garnished with a generous sprinkle of sliced spring onions and toasted sesame seeds.