In a small bowl, whisk together ¼ cup coconut aminos, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, and ½ teaspoon crushed red pepper flakes until well combined. Set it aside.

Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Add 1 chopped onion and sauté for about 5 minutes until the onion turns translucent and fragrant.

Stir in 3 minced garlic cloves and 1 tablespoon of freshly grated ginger, cooking for an additional minute until fragrant.

Introduce 1 pound of ground beef, using a spatula to break it into smaller pieces. Cook for about 5 minutes until browned and cooked through.

Add 4 cups of sliced cabbage and 1 cup of pre-shredded carrots. Drizzle the prepared sauce over and toss everything to coat.

Continue to cook for about 5 minutes until the cabbage wilts but remains slightly crunchy.

Taste and adjust the seasoning with salt and pepper as needed. Remove from heat and serve warm, garnished with sliced green onions and sesame seeds.