Cook the Ground Beef: Heat a large skillet or wok over medium heat. Add the ground beef and cook until browned, breaking it into crumbles as it cooks. Drain any excess fat, if needed, and set the beef aside.

Sauté the Aromatics: In the same skillet, add the oil and heat over medium-high heat. Add the chopped onion and sauté for 2-3 minutes until softened. Stir in the garlic and ginger, cooking for an additional 1 minute until fragrant.

Add the Vegetables: Add the coleslaw mix and shredded carrots to the skillet. Toss the vegetables with the aromatics and cook for 3-5 minutes, or until the cabbage begins to wilt but still has some crunch.

Combine the Ingredients: Return the cooked ground beef to the skillet. Stir in the soy sauce, rice vinegar, and Sriracha, mixing well to coat all the ingredients evenly.

Garnish and Serve: Sprinkle the dish with chopped green onions and sesame seeds. Serve hot as-is for a low-carb option, or pair it with rice or noodles for a more filling meal.