Heat the oil in a large skillet or wok over medium heat for about 1 to 2 minutes until shimmering.

Add the grated ginger and minced garlic to the oil, stirring for about 30 seconds until fragrant.

Introduce the ground beef, breaking it apart while cooking for 5 to 7 minutes until browned.

Add the diced onion and cook for 2 to 3 minutes until softened.

Stir in the shredded cabbage and cook for about 3 to 5 minutes until wilted.

Toss in the sliced red bell peppers and julienned carrots, cooking for an additional 3 to 4 minutes.

Return the cooked ground beef and juices back into the skillet, mixing thoroughly and heating through.

In a small bowl, whisk together the coconut aminos, lime juice, honey, sriracha, and sesame oil or fish sauce, pouring it over the stir fry.

Toss everything together for 1 to 2 minutes until heated through and well combined.