Cook ground beef in a large deep-sided skillet over medium heat until it is no longer pink. Avoid breaking the beef into small pieces; keep it in larger chunks for better texture. Drain the grease and return the skillet to the stovetop.

Add the diced onions and minced garlic to the skillet. Cook until the onions are soft and translucent, which should take about 3-4 minutes.

Mix in the sesame oil, shredded carrots, and coleslaw mix to the skillet. Use tongs to combine everything and let it cook for about 5 minutes, stirring occasionally.

In a small bowl, combine the onion powder, garlic powder, red pepper flakes, ground ginger, soy sauce, and vegetable oil. Mix well and pour it over the meat and coleslaw mixture in the skillet.

Reduce the heat and continue to cook for another 5 minutes. You want the vegetables to be tender but still have some crunch for the best texture.

Serve the dish hot, and garnish with chopped green onions if desired.