Mix the mayonnaise, chili paste, and garlic together in a small bowl. Place mixture in a small sandwich bag (for drizzling) and set aside.
Heat the oil in a large frying pan or wok, over medium-high heat.
Add the ginger, garlic, and white parts of the scallions to the wok. Fry for a minute, and then add the ground meat, tamari soy sauce, white wine vinegar, and sesame oil. Stir together, breaking up the meat, and cook for 7-10 minutes, until browned.
Stir-in the cabbage and fry until tender. Taste, and season with salt or more tamari, if needed.
In another frying pan, cook the eggs in oil, anyway that you prefer. Season with salt.
Divide the meat and cabbage mix into serving bowls. Cut off a corner of the sandwich bag, and drizzle the chili-garlic mayo on top. Add the egg and garnish with the scallion green parts, cilantro, lime wedges, and sesame seeds.