Add the ground beef to a large deep skillet. Brown and crumble the beef over medium heat, stirring frequently.
Drain any excess grease. Place the beef back into the skillet then add the garlic and ginger paste and cook for one minute over medium-low heat, stirring constantly.
Add the coleslaw mix, chopped bok choy, carrots, soy sauce, hoisin sauce, sesame oil, and vinegar. Stir until combined.
Cook for another 10 to 15 minutes over medium-low heat until the cold slaw is soft. Top with scallions and season with salt and pepper, to taste.
Transfer to serving bowls and drizzle with sriracha and sesame seeds, if desired.
Any ground meat can be used in this recipe.
I used a reduced sodium soy sauce for this recipe but you can use regular soy sauce.
This can easily be doubled to serve more people.
For a bit of crunch you could add in some tortilla strips or chow mein noodles. Tortilla strips are usually found near the salad dressings and salad toppings in your grocery store. Chow mein noodles will usually be food near the other Asian foods.