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Set a wok or a large heavy-bottomed skillet over high heat. Add the oil and when it starts to ripple, add the ginger and garlic, and continuously stir with a wooden spoon until they become deeply yellow, about 30 seconds.
Add the ground beef and salt, and flatten and crumble the meat into small pieces with a spoon. Cook stirring frequently until no longer pink—this will take about 3 minutes.
Stir in the soy sauce and agave, and continue cooking until the beef darkens just a little, about 1 minute. You don't want to cook it for so long that the liquid evaporates—it won't be super saucy, but it'll be a little wet and glossy. Refer to the image below for how it looks after each step: the cooked ginger and garlic, the browned ground beef, and the glossy ground beef.
Serve over rice. If you want to go through the motions of eating more veggies, top with chopped green onions and serve with sliced Persian cucumbers and carrots.