Prep the aromatics: Dice the onion, mince the garlic, and grate the ginger. Slice green onions and set aside for garnish.

Brown the meat: Heat 1 tablespoon oil in a large skillet over medium-high. Add ground beef and break it up. Cook until browned with a few crispy bits. Drain excess fat if needed for a leaner result.

Sauté onion and aromatics: Push meat to one side. Add the remaining oil and the diced onion. Cook 2–3 minutes until softened. Stir in garlic and ginger for 30–45 seconds until fragrant.

Add cabbage mix: Add the coleslaw mix (and carrots if using). Toss well. Cook 5–7 minutes, stirring often, until the cabbage is tender but still has a little bite.

Build the sauce: Stir in soy sauce, rice vinegar, sesame oil, Sriracha, black pepper, and salt. Taste and adjust. For more heat, add extra Sriracha; for brightness, add a splash more vinegar or a squeeze of lime.

Optional veggies: If using mushrooms, zucchini, or peppers, sauté them briefly before adding the cabbage, or fold in thin slices during the last few minutes so they stay crisp-tender.

Finish and garnish: Turn off the heat. Stir in most of the green onions. Sprinkle with sesame seeds and remaining green onions before serving.

Portion for meal prep: Divide into 4–6 containers. Let cool uncovered for 10–15 minutes before sealing to prevent condensation.