In a large skillet or wok, heat the avocado oil over medium-high heat.

Add the ground meat and cook until browned and fully cooked through, breaking it into small crumbles with a spatula.

Drain any excess fat from the pan if necessary.

Add the minced garlic and grated ginger to the meat and sauté for approximately 60 seconds until fragrant.

Stir in the shredded coleslaw mix, soy sauce, and rice vinegar.

Continue to cook for 5 to 7 minutes, stirring frequently, until the cabbage is wilted but retains a slight crunch.

Remove the skillet from heat and stir in the toasted sesame oil and sliced scallions.

Drizzle with sriracha and serve immediately as a standalone bowl.