*I use this option as a prep meal to have in containers to grab and go for lunch the first part of the week*
In a large skillet, brown the meat until no longer pink. Drain the meat if it's really wet.
Add the garlic and saute for 30 seconds. Add the cabbage/coleslaw, soy sauce, ginger, and saute until desired tenderness. (You can add a little water if you need more liquid to saute the coleslaw down.)
Stir in sriracha. Drizzle with sesame oil and sprinkle with green onions. (Add additional soy sauce and sriracha if desired.)