Heat a large skillet over medium-high heat. Add your chosen ground meat and cook, stirring occasionally, for 5-6 minutes until browned and cooked through.

Add sliced onion, minced garlic, and grated fresh ginger to skillet with cooked meat. Sauté for 2-3 minutes until onions are tender and translucent.

Stir in cabbage slaw mix and cook for 4-5 minutes until slightly wilted but still crunchy.

In a small bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, and sriracha. Pour over the meat and vegetables in the skillet and cook for an additional 1-2 minutes.

Remove from heat and garnish with sesame seeds and sliced green onions. Serve immediately.