Brown the beef. Heat the neutral oil in a large skillet or wok over medium-high heat. Add the ground beef and break it up with a spatula. Cook until browned and no longer pink, about 5–7 minutes. If there’s a lot of grease, drain excess fat, leaving about a tablespoon for flavor.

Sweat the aromatics. Add the diced onion to the pan and cook 2–3 minutes until softened. Stir in the garlic and ginger and cook 30–60 seconds, until fragrant. Don’t let the garlic brown.

Add the cabbage mix. Toss in the coleslaw mix. Use tongs to combine it with the beef. Cook 3–5 minutes, stirring often, until the cabbage is wilted but still crisp-tender. Avoid overcooking; you want some bite.

Season the skillet. Pour in the soy sauce, rice vinegar, and sesame oil. Add sriracha if using, black pepper, and the sugar or honey if you want a slight sweetness. Stir well and taste. Adjust salt and heat to your liking.

Finish and garnish. Turn off the heat. Fold in the sliced green onions and sprinkle with sesame seeds. If serving with rice or cauliflower rice, spoon the mixture over warm bowls.

Serve immediately. This dish is best hot, when the cabbage still has crunch and the flavors are bright.