Heat sesame oil in a large skillet over medium-high heat. Add ground beef and cook until golden brown, about 5 minutes, breaking clumps with a spatula.

Stir in minced garlic and grated ginger. Cook until fragrant, about 1 minute, watching for light golden edges.

Add thinly sliced cabbage to the skillet. Toss for 2–3 minutes until crisp-tender, with vibrant green hues.

In a small bowl, combine soy sauce, mirin, and broth. Stir until smooth and set aside.

Pour sauce over beef and cabbage. Bring to a gentle simmer, about 2 minutes, letting flavors meld.

Gently fold udon noodles into the pan. Cook 3 minutes until warmed through and evenly coated.

Remove from heat, top with sliced green onions and toasted sesame seeds for fresh crunch.