In a large skillet or wok, add the ground beef and onion, and cook on medium heat until crumbled and cooked through, which should take approximately 5-6 min.

Do not drain. In a small bowl add the garlic, ginger, pepper, chili paste, lime juice, fish sauce, sesame oil, and soy sauce, stir to combine. 

Add the coleslaw mix to ground meat then cook and stir over medium high heat for 3-4 minutes. 

Add Thai sauce mixture then stir well. 

Reduce heat to medium and continue cooking for 5-10 minutes or until cabbage is tender.

Serve with rice and garnish with fresh Thai basil, green onions or cilantro and serve immediately.