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In a large skillet or wok, heat 1 teaspoon coconut oil over medium heat. Add 1 lb lean ground beef and cook until browned and no longer pink, breaking up as it cooks. Drain excess grease, if desired.
Add 1 minced garlic clove, 1 teaspoon dried ground ginger, and ¼ teaspoon red pepper flakes, and saute for a minute or two.
Stir in ¼ cup soy sauce or tamari, 1 Tablespoon rice vinegar, and ½ teaspoon sesame oil.
Add one 12-16 oz bag coleslaw mix and stir in until heated through and slightly wilted, which should take just another three or four minutes.
Spoon into bowls and serve with sriracha or other hot sauce, sliced scallions, if desired.