In a medium bowl, whisk together the cornstarch, soy sauce, rice vinegar, hoisin sauce, Sriracha, light brown sugar, ginger paste, and 2 teaspoons of minced garlic. Set this sauce aside to allow the flavors to meld.
In a large skillet, heat the toasted sesame oil over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon. Season with salt and pepper. Cook until the beef is browned and cooked through, about 5-7 minutes.
Once the beef is cooked, add the white parts of the sliced green onions and the diced red pepper to the skillet. Sauté for an additional 2-3 minutes until the vegetables are slightly tender.
Pour the prepared sauce over the beef and vegetable mixture in the skillet. Stir well to combine, allowing the sauce to coat the beef and veggies evenly. Cook for an additional 2-3 minutes until the sauce thickens slightly.
Remove the skillet from heat and stir in the roasted cashews. Serve the Asian Ground Beef over cooked white rice, garnished with the green onion tops, torn basil, and sesame seeds if desired. For a fresh twist, consider serving it alongside an avocado-cucumber salad.
