👩🍳 Instructions
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1
Heat 1/2 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess grease.
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2
Push the browned beef to one side of the skillet. Add the sliced red onion, minced garlic, and grated ginger to the empty side. Sauté for 1-2 minutes until fragrant. Stir into the beef.
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3
Add the entire bag of coleslaw mix to the skillet. Stir everything together and cook for 5-7 minutes, stirring occasionally, until the cabbage has softened but still has a slight crunch.
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4
While the vegetables are cooking, whisk together the soy sauce, rice vinegar, brown sugar, Sriracha, and the remaining 1/2 tablespoon of sesame oil in a small bowl until the sugar is dissolved.
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5
Pour the sauce over the beef and vegetable mixture in the skillet. Stir well to coat everything evenly. Let it simmer for 2-3 minutes, allowing the sauce to slightly thicken and the flavors to meld.
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6
Taste and adjust seasoning if necessary. Remove from heat and divide into bowls. Garnish generously with sliced green onions and a sprinkle of sesame seeds before serving.
💡 Notes
Feel free to swap ground beef for ground pork, chicken, or turkey. For extra heat, add more Sriracha or a drizzle of chili oil. Serve as is, over rice, or in lettuce wraps. Stores well in the fridge for up to 3-4 days.
🥗 Nutrition (per serving)
Calories
380 kcal
Protein
30g
Total Fat
20g
Saturated Fat
7g
Carbs
18g
Fiber
4g
Sugar
7g
Sodium
750mg
Cholesterol
80mg
