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In a large skillet, heat the avocado oil over medium-high heat.
Add the ground beef and cook until browned, breaking it apart as it cooks.
Stir in the minced garlic, grated ginger, and the white parts of the green onions, cooking for another minute until fragrant.
Add the shredded cabbage to the skillet and pour in the beef broth.
Mix in the soy sauce or tamari, sugar-free sweetener, rice vinegar, and chili garlic sauce or sriracha if using.
Season with red pepper flakes, ground black pepper, onion powder, and garlic powder to taste.
Cook until the cabbage is tender-crisp and the flavors meld together, about 5-7 minutes.
If desired, sprinkle in xanthan gum or glucomannan to thicken the sauce, stirring well.
Serve hot, garnished with toasted sesame seeds and fresh cilantro or the green tops of the green onions.