Beef Cabbage Wraps

For the Beef:--
2 tsp peanut oil
500 g ground beef
2 garlic cloves, minced
2 cm fresh ginger, peeled & grated
3 spring onions, sliced thin
¼ cup coconut aminos
2 tbsp SIDS RASPBERRY VINEGAR
1 tsp peanut oil
1 tsp sriracha
For the Slaw:--
1 tbsp sesame oil (or avocado oil)
2 tbsp lime juice
1 tbsp sriracha, plus more to taste
½ tsp fine sea salt, more to taste
½ tsp garlic powder
340 g bag broccoli & carrot slaw (or 4 cups shredded broccoli & carrots)
½ cup coriander, cleaned & sliced
To Assemble:--
1 small cabbage
Sriracha sauce

Heat oil in a large frypan over medium heat. Once hot, cook beef until no pink remains, about 8 minutes. Add garlic, ginger, spring onions to the pan and cook until fragrant, about 1 minute.
Add in coconut aminos, SIDS RASPBERRY VINEGAR, sesame oil, and sriracha. Cook until the sauce starts to thicken, about 2 minutes. Taste and adjust seasoning.
To make the easy slaw, add all ingredients to a large bowl and toss to combine. This slaw can be made ahead of time, and will keep for about 3 days in the refrigerator.
Prepare the cabbage by slicing off about 2-3 cm off the end. The leaves should easily come off now. Wash and dry the leaves.
To Assemble: Lay out cabbage leaves on a plate and fill with beef and top with the slaw. Drizzle with additional sriracha sauce and serve.