In a medium bowl, whisk together the soy sauce, sesame oil, sriracha, brown sugar, and rice vinegar until dissolved.

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

Heat the cooking oil in a large skillet over medium-high heat and cook the ground beef until browned.

Stir in the minced garlic and grated ginger and cook until fragrant.

Add the shredded cabbage and sliced carrots, stirring and cooking until the cabbage begins to wilt.

Pour the sauce over the beef and vegetables, folding everything together until evenly coated.

Toss in the sliced green onions and cook for an additional minute before serving.

Serve hot over rice or cauliflower rice.