Whisk together garlic, ginger, rice wine vinegar, soy sauce, sesame oil, and red pepper flakes in a small bowl. Place beef in a gallon size zip-top bag along with marinade. Toss to combine. Set aside to marinade for 30 minutes.
Meanwhile, prepare salad dressing. In a small bowl, combine ginger, avocado oil, rice wine vinegar, soy sauce, coconut sugar, lime juice, and black pepper.
In a large bowl, add slaw mix, baby spinach, red onion, cilantro, almonds, and dressing. Toss to combine.
Heat a skillet over high heat. Cook beef 6-8 minutes, or until fully cooked. If using a cut of steak, cook to desired doneness. Remove beef from skillet and place over salad. Top with sliced red chili, and serve with extra lime wedges.