Heat sesame oil in a large skillet.
Add ground meat and cook until browned.
Add garlic and ginger and cook for about 1 minute.
Add both bags of coleslaw mix.
Cook about 5 minutes, until cabbage softens but still has a little crunch.
Add soy sauce, rice vinegar and sriracha.
Stir and cook another 2 minutes.
Taste and add more sriracha or crushed red pepper if you want it hotter.
Divide into 5 meal-prep containers.
Top with green onions and sesame seeds if desired.