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In a large skillet, brown the beef until no longer pink.
Add the 1 teaspoon minced garlic and saute for 30 seconds.
Add the cabbage/coleslaw, ¼ cup low-sodium soy sauce, 1 teaspoon ground ginger, and saute until desired tenderness.
You can add a little water if you need more liquid to saute the coleslaw down.
Make a well in the center of the skillet and add the egg.
Scramble until done over low heat.
Stir in 2 teaspoons sriracha.
Drizzle with 1 tablespoon sesame oil and sprinkle with green onions.
Add additional soy sauce and sriracha if desired.