Heat the sesame oil in a large skillet or wok over medium-high heat.

Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease, then push the beef to one side of the pan.

Add the chopped onion to the other side of the skillet and sauté for about 3-4 minutes until softened.

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Stir the beef, onion, garlic, and ginger together. Add the coleslaw mix to the skillet.

Pour in the vegetable broth, soy sauce, rice vinegar, and Sriracha (if using). Stir everything well to combine.

Cover the skillet and let it cook for 5-7 minutes, stirring occasionally, until the cabbage is tender-crisp.

Adjust seasoning with salt and pepper if needed.

Serve hot, garnished with sliced green onions and sesame seeds.