Combine coconut aminos, lime juice, honey, sriracha, sesame oil, fish sauce, and a pinch of pepper in a small bowl or jar. Set aside.

Heat a large skillet over medium to medium-low heat, add olive oil, and let it get hot. Add ginger and garlic and sauté for 30 seconds until fragrant.

Add ground beef, breaking it up with a spatula. Season with salt and pepper. Cook for 5-6 minutes until browned and cooked through. Remove from pan and set aside.

In the same pan, add diced onion and a pinch of salt and pepper. Sauté for 2-3 minutes. Add sliced cabbage and mix well to combine. Sauté for another 1-2 minutes.

Add julienned bell peppers with a little more salt and pepper. Sauté for 3-4 minutes. Finally, add shredded carrots and sauté for 1-2 minutes.

Add back the cooked beef along with its juices and stir-fry sauce. Mix well and let warm through for about 1-2 minutes.

Serve topped with optional toppings and sides of choice.