Heat it up: Heat two tablespoons sesame oil in a large skillet or wok over medium-high heat. The sesame oil is key here – don’t skip it or substitute it. It’s what makes this taste like takeout instead of just “beef and cabbage.”

Build the flavor base: Add (4 cloves) minced garlic and diced onion to the pan. Cook for 2-3 minutes until fragrant. Your kitchen should start smelling amazing right about now.

Brown the meat: Add your one pound ground beef (or pork) and cook, breaking it up with a spoon, until it’s no longer pink. Season with salt and pepper. Don’t drain the fat – we want that flavor!

Add the magic: Stir in the one tablespoon rice vinegar, ½ teaspoon ground ginger, and two tablespoons coconut aminos. This is where the “egg roll” flavors really start to come together.

Wilt the cabbage: Add the coleslaw mix and stir everything together. Cook for 5-7 minutes until the cabbage is wilted but still has some crunch. Nobody wants mushy cabbage.

Finish strong: Stir in the sriracha (start with less if you’re feeding kids) and most of the green onions, saving some for garnish.

Serve: Top with two tablespoons toasted sesame seeds and the remaining green onions. Eat immediately while it’s hot!