In a mixing bowl, whisk together ¼ cup of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of sriracha, 1 tablespoon of brown sugar, and 1 tablespoon of rice vinegar. Set aside.

Shred approximately 4 cups of cabbage and 1 cup of carrots. Slice 2 green onions, mince 3 cloves of garlic, and grate a 1-inch piece of ginger.

Heat a large skillet over medium-high heat and add 1 tablespoon of cooking oil. Then add 1 pound of ground beef, breaking it apart as it browns for about 2-3 minutes.

Add the minced garlic and grated ginger to the skillet with the ground beef. Sauté for about 30 seconds until fragrant.

Add the shredded cabbage and carrots, stirring well to coat them in the beef mixture. Stir-fry for 3-4 minutes.

Pour the prepared sauce over the beef and vegetables, stirring for an additional minute on medium heat.

Remove from heat and fold in the sliced green onions. Plate warm, garnishing with optional sesame seeds.