In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the diced onion and sauté for about 3 minutes until it becomes translucent. Then, add the minced garlic and continue to sauté for another minute until fragrant.
Increase the heat to medium-high and add the ground beef to the skillet. Cook, breaking it apart with your spatula, until it's browned and fully cooked, approximately 5-7 minutes. Drain any excess fat if necessary.
Stir in the shredded carrots and coleslaw mix. Cook for an additional 3-4 minutes, stirring occasionally, until the vegetables are tender and have wilted down.
Sprinkle in the onion powder, garlic powder, red pepper flakes, and ground ginger. Stir to combine everything evenly.
Pour in the low-sodium soy sauce, starting with ¼ cup and adding more to taste if desired. Stir well to ensure all the ingredients are coated in the sauce.
Once everything is heated through and well combined, remove from heat. Garnish with sliced green onions if desired, and serve warm.
