In a small bowl, whisk together soy sauce, sesame oil, sriracha, brown sugar, and rice vinegar until the brown sugar has dissolved.

Shred half a head of cabbage, thinly slice the carrots and green onions, mince the garlic, and grate the ginger.

In a large skillet, heat 1/2 tablespoon of cooking oil over medium-high heat. Add the ground beef, breaking it apart as it cooks for about 2-3 minutes until browned.

Once the beef is browned, mix in the minced garlic and grated ginger, sautéing for an additional 30 seconds until fragrant.

Add the shredded cabbage and sliced carrots, stirring to combine with the beef, cooking for 3-4 minutes until the cabbage begins to wilt.

Pour the prepared sauce over the mixture, add the sliced green onions, stir together and cook for another minute.

Transfer to serving bowls, garnishing with sesame seeds and an extra drizzle of sriracha if desired. Enjoy while warm.