Heat a wok or large pan over medium-high heat and add your tallow. Brown the ground meat until cooked, remove from the pan, and set it aside on a plate. 

If needed, add a bit more tallow. Add the onion and pepper and cook for 3-5 minutes until the onion starts to soften and become translucent. 

Then, add the cabbage and carrots, stirring frequently. Cook for 5-7 minutes until the cabbage starts to wilt and reduce. 

Then, add the garlic and ginger and cook for 1-2 minutes before adding the meat, orange juice, rice wine vinegar (if using), and coconut aminos to the pan. 

Still and toss well to combine and cook for an additional 5 minutes (or so) until the cabbage is well cooked and the moisture is absorbed. Remove the pan from the heat and stir in the sesame oil. 

To serve, top a portion with green onions, sesame seeds, or sriracha if you'd like!