Ingredients
Scale
- 1 pound lean ground beef
- 1 bag (14 ounces) coleslaw mix (shredded cabbage and carrots)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 2 tablespoons sliced green onions
- 1 teaspoon sesame seeds (for garnish)
- 1 tablespoon olive oil or avocado oil
Instructions
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the ground beef to the skillet. Cook and crumble the beef until it is completely browned and no pink remains.
- If there is excess fat in the pan, drain it out to keep the dish light.
- Stir in the minced garlic and grated ginger. Sauté for about 1 minute until you can smell the aroma clearly.
- Add the entire bag of coleslaw mix to the skillet. Stir well to combine it with the beef.
- Cook for 4 to 6 minutes, stirring often, until the cabbage has softened but still retains a bit of its crunch.
- Pour the soy sauce, toasted sesame oil, black pepper, and onion powder over the mixture.
- Toss everything together for another 2 minutes so the sauce coats every piece of beef and cabbage.
- Remove the skillet from the heat.
- Garnish with sliced green onions and sesame seeds before serving hot.
- Cook Time: less than 20 minutes