Prepare the sauce: In a small bowl, mix the soy sauce (or coconut aminos), brown sugar (or honey), sesame oil, and grated ginger. Mix thoroughly until the sugar is fully dissolved and all the ingredients are blended together. Set aside.

Sauté the ground beef: In a large skillet or wok, cook the ground beef over medium heat until browned and fully cooked, about 5-7 minutes. Break the meat apart as it cooks, and drain any excess fat. Incorporate the minced garlic and sauté for an additional minute until it becomes aromatic.

Add the vegetables: Stir in the carrots and cabbage, and cook for about 4-5 minutes, until they begin to soften but still retain some crunch. Add the bean sprouts and cook for another 2 minutes, allowing them to warm through without losing their crisp texture.

Add the sauce: Drizzle the prepared sauce over the beef and vegetables. Stir well to coat everything evenly. Let it cook for another 2-3 minutes, allowing the flavors to meld and the sauce to slightly reduce.

Serve: Remove from heat and serve hot. You can enjoy this dish on its own, or pair it with steamed rice, cauliflower rice for a low-carb option, or even noodles for a heartier meal.