In a small bowl whisk the eggs together.
Heat 1 tbsp of oil in a large wok or frying pan. Pour in the eggs and gently stir until cooked, breaking into pieces as it cooks. Remove and set aside.
Add the beef mince to the pan and sauté until cooked through, stirring as it cooks. Remove and set aside.
Sauté the remaining oil with the sliced onion until translucent, add the garlic and ginger and continue to cook for a further 2 minutes.
Add the shredded cabbage and carrot to the pan and sauté until softened.
Return the cooked beef to the pan with the soy sauce, sesame oil and fresh coriander. Cook for 2-3 minutes.
Add the cooked eggs along with half of the sliced green onion, lime juice, sesame seeds, stir through until well combined.
Remove from the heat and serve topped with green onions, cashews and dried chili flakes if using.
