Ingredients for 4 servings
1 lb ground beef
1 tablespoon canola oil
4 cloves garlic, minced, or more to taste
1 tablespoon minced fresh ginger
1/2 head white cabbage, shredded
1/2 head red cabbage, shredded
2 large carrots, peeled and cut into thin strips
1 red bell pepper, cut into very thin strips
1/2 cup reduced-sodium soy sauce
2 tablespoons sesame oil
1 dash hot sauce, or to taste
2 tablespoons chopped fresh cilantro, or to taste
1 lime wedge
salt and ground black pepper to taste
- Heat canola oil in a very large skillet or wok over medium heat. Add garlic and ginger; cook and stir until fragrant, 1 to 2 minutes. Add ground beef; cook and stir until browned and crumbly, 5-7 minutes.
- Push ground beef to 1 side of skillet and add white cabbage, red cabbage, carrots, and red bell pepper. Mix vegetables with the beef and cook, stirring occasionally, until vegetables are just tender, 5-6 minutes.
- Stir soy sauce, sesame oil, and hot sauce into beef-vegetable mixture until well mixed; season with salt and pepper. Serve slaw with fresh cilantro, lime wedge, and more hot sauce.
|Per serving||424 kcal||12 g||27 g||30 g|
This photo is provided for illustration only and does not demonstrate the dish cooked under given recipe. Please note that ready-to-eat meal may differ from the one on photo.