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Get the rice going before you start.
Have all of the ingredients prepped before you heat the pan because everything cooks in under 5 minutes.
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.
Serve over rice. If desired, top with chopped green onions and serve with sliced Persian cucumbers and carrots.