In a small bowl, whisk together soy sauce, sesame oil, sriracha, brown sugar, and rice vinegar until well combined.

Shred the cabbage, slice the carrots, chop the green onions, mince the garlic, and grate the ginger.

In a large skillet or wok, heat cooking oil over medium-high heat until shimmering.

Add the ground beef to the skillet, breaking it apart and cooking until browned.

Stir in minced garlic and grated ginger, cooking until fragrant.

Add shredded cabbage and sliced carrots, cooking until just softened.

Pour the prepared sauce over the beef and vegetable mixture; stir to coat.

Sprinkle in the sliced green onions and heat for about 1 minute.

Serve hot, garnished with sesame seeds and additional sriracha if desired.