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.
  energy carbs fat protein
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.

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