Heat the avocado oil in a large skillet over high heat. When hot, add the onions and cook until fat and translucent, about 5 minutes. Add garlic and ginger and stir, cooking until fragrant, another minute. Add the ground beef and cook, stirring often to break it up into pieces, until it is cooked through, about 10 minutes.

Add the coleslaw, salt, pepper, coconut aminos, and rice vinegar, stir to combine and cook until the coleslaw is tender, another 5 minutes.

Off heat, stir in sesame oil. Taste for seasoning and adjust with salt, pepper, vinegar, and monk fruit, as desired. Top with the sesame seeds, green onion, and cilantro before serving.