Directions
Heat the avocado oil in a large skillet or wok over medium-high heat.
Add the minced garlic and grated ginger, sautéing for about 30-60 seconds until fragrant.
Add the ground beef to the skillet. Break it apart with a spoon and cook until browned and cooked through, about 8-10 minutes.
Season with sea salt and black pepper.
Reduce the heat to medium.
Stir in the shredded coleslaw mix and pour in the coconut aminos.
Toss everything together and cook for 5-7 minutes, or until the coleslaw has softened to your liking.
Remove the skillet from the heat.
Drizzle with toasted sesame oil and stir in the sliced green onions.
Serve immediately.
Add a teaspoon of sriracha or a pinch of red pepper flakes with the coconut aminos for a spicy kick.