1-First Step: Prepare fresh ingredients. Shred the cabbage or use bagged coleslaw mix. Mince garlic and grate fresh ginger finely. Slice green onions, separating whites and greens for later garnish. Measure soy sauce, sesame oil, and optional sriracha.

2-Second Step: Cook the protein. Heat a large skillet or wok over medium-high heat. Add the ground meat of choice (beef, pork, turkey, or chicken), breaking it apart with a spoon. Cook until fully browned and no longer pink, about 5 to 7 minutes. Drain excess fat if necessary.

3-Third Step: Add aromatics. Add minced garlic and grated ginger to the cooked meat, sautéing for about 30 seconds until fragrant, stirring frequently to prevent burning.

4-Fourth Step: Incorporate vegetables. Mix in the shredded coleslaw mix or cabbage with the meat and aromatics. Stir well and cook for 5 to 10 minutes, until the cabbage softens but retains some crunch. Add a splash of water if needed to help steam the vegetables.

5-Fifth Step: Season the dish. Pour in soy sauce (or tamari/coconut aminos), drizzle toasted sesame oil, and stir to coat everything evenly. Adjust quantities to taste and allow the flavors to blend for 2 more minutes.

6-Sixth Step: Add the egg (optional). Create a well in the center of the skillet and crack in an egg. Scramble gently over low heat until cooked through, then mix it into the rest of the dish. This boosts protein content and adds richness.

7-Final Step: Garnish and serve. Remove from heat and stir in sliced green onion greens. Sprinkle chopped cilantro and sesame seeds for extra aroma and texture if desired. Serve immediately as a low-carb meal or with cauliflower rice, noodles, or traditional rice for a more filling dish.