Season your meat with rice vinegar, 1 tsp. of soy sauce, and sesame oil. I also add a few shakes of salt and pepper.
Add the extra-virgin olive oil to a large, shallow skillet. Brown the meat on medium heat and use a wooden or plastic spatula to chop the meat into small pieces.
Create a circle in the middle of the skillet by moving the ground meat to the edges of the pan. Add your minced garlic and minced ginger, and saute for about 30 seconds.
Pour in the coleslaw mix, the rest of the soy sauce, hoisin, and sriracha; mix thoroughly.
Cook down for 8-10 minutes until the coleslaw mix has softened. I also added about ¼ cup of water to the skillet to steam the veggies.
Top with chopped green onions and any extra sriracha sauce as needed. Enjoy!