In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, and fresh ginger until well combined. Set aside.

Heat a large skillet or wok over medium heat. Add the ground beef and break it apart. Cook for about 6-8 minutes until browned.

Stir in the minced garlic and cook for an additional 2-3 minutes until fragrant.

Increase the heat to high and add the julienned carrots. Sauté for about 1 minute until crisp.

Add the shredded cabbage and bean sprouts, cooking for another minute until just tender.

Pour the prepared sauce over the mixture, stir to combine, and cook for another minute.

Remove from heat and serve over cooked rice or noodles.