Mince the garlic and ginger. Slice the green onions, dividing the 1/2 cup into two portions: 1/4 cup for cooking and 1/4 cup for garnishing.

Heat the neutral cooking oil in a large skillet, wok, or Dutch oven over medium-high heat. Add the ground meat, break it up, and season lightly with salt and pepper. Cook the meat until it is fully browned (6 to 8 minutes). If using ground pork or fattier meat, carefully drain any excess grease.

Reduce the heat to medium. Push the cooked meat to one side of the pan. Add the minced garlic and ginger to the cleared area. Sauté for about 60 seconds until fragrant, then stir to combine with the cooked meat.

In a small bowl, whisk together all the sauce ingredients: the soy sauce (or alternative), toasted sesame oil, rice vinegar, brown sugar (if using), and sriracha (if using). Set the sauce aside.

Add the entire bag of shredded coleslaw mix and the first portion (1/4 cup) of sliced green onions into the skillet with the meat mixture. Increase the heat back to medium-high. Sauté the vegetables for 4 to 6 minutes, stirring frequently, until the cabbage wilts slightly but still retains some crispness.

Pour the prepared sauce mixture evenly over the meat and vegetable mixture. Toss everything vigorously for 1 to 2 minutes until the sauce coats all the ingredients and has heated through. Taste and adjust seasoning if necessary (e.g., more soy sauce for saltiness, or chili sauce for heat).

Remove the skillet from the heat. Divide the mixture into individual serving bowls.

Garnish each bowl generously with the remaining sliced green onions and a sprinkle of toasted sesame seeds. Serve immediately.