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Heat the oil in a very large skillet or wok over medium-high heat until hot.
Add the ground meat and use a spatula to gently break it into smaller pieces. Cook until the meat is browned with no pink remaining, 5 to 6 minutes.
Turn off the heat, drain the excess fat from the meat (if needed), and return the skillet to the heat.
Stir the coleslaw mix into the cooked meat. Cook until the cabbage just starts to wilt but is still crisp, 4 to 5 minutes.
Add the soy sauce and ground ginger and cook for 1 more minute. Season with salt and pepper to taste.
Sprinkle with toppings of your choice, if desired. Serve on its own or over rice.