Heat oil in a wok or very large skillet over medium heat. Add garlic and ginger, cook and stir until they release fragrance, 1-2 minutes. Add the lean ground beef, cook and stir until browned and in small crumbles, 4-6 minutes.
Slide the meat to one side and add the cabbage, carrots, and bell peppers. Mix the meat back into the pan, stirring it throughout the veggies, cook and stir until veggies are just getting tender, 4-6 minutes.
Add the soy sauce, sesame oil and hot sauce, stir until mixed well: season with salt and pepper.
Serve topped with fresh chopped cilantro and a lime wedge. Add hot sauce to taste.