Heat a large skillet or wok over medium-high heat. Add half of the sesame oil. Once hot, add the ground beef and diced onion. Cook for 5-7 minutes, breaking the beef apart with a wooden spoon, until the meat is browned and onions are translucent.

Drain excess grease if necessary. Stir in the minced garlic and grated ginger. Sauté for 1 minute until fragrant, being careful not to burn the garlic.

Add the shredded cabbage and carrots to the skillet. Pour the soy sauce, rice vinegar, remaining sesame oil, and sriracha over the vegetables.

Toss everything together and stir-fry for 3-5 minutes. The cabbage should be wilted but still retain a slight crunch (tender-crisp). Do not overcook.

Remove from heat immediately. Taste and add salt or extra sriracha if needed.

Garnish with sliced green onions and toasted sesame seeds. Serve hot over rice or as is for a low-carb meal.