Heat a large skillet or wok over medium-high heat and add your choice of ground meat. Cook for 5-6 minutes, breaking it apart to ensure it browns evenly.

Add sliced onion, minced garlic, and freshly grated ginger to the pan, stirring frequently for 2-3 minutes until onions are translucent and fragrant.

Incorporate the cabbage slaw mix, cooking for 4-5 minutes while stirring until it wilts slightly but retains some crunch.

In a small bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, and sriracha. Pour over the mixture in the skillet and toss to coat. Cook for another 1-2 minutes.

Remove from heat and garnish with sliced green onions and sesame seeds before serving.