Ingredients
Scale
- 1 1/2 pounds ground beef
- 1 large onion, finely diced
- 1 tablespoon minced garlic
- 2 tablespoons sesame oil
- 1/2 cup finely shredded carrots
- 16 ounces coleslaw mix
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 1 1/2 teaspoons ground ginger
- 1/2 to 3/4 cup low sodium soy sauce
- 2 tablespoons vegetable oil
- Green onions, sliced, optional garnish
Instructions
- Cook the ground beef in a large deep sided skillet over medium heat until no longer pink, leaving the pieces in larger chunks for better texture.
- Drain the grease and return the skillet to the stovetop. Add the diced onion and minced garlic and cook until the onion is soft and translucent, keeping the beef in larger pieces.
- Add the sesame oil, shredded carrots, and coleslaw mix to the skillet. Use tongs to toss everything together and cook for about 5 minutes, until the cabbage begins to soften.
- In a small bowl, whisk together the onion powder, garlic powder, red pepper flakes, ground ginger, soy sauce, and vegetable oil. Pour this sauce over the meat and coleslaw mixture.
- Reduce the heat and continue to cook for about 5 minutes, stirring often, until everything is heated through and the flavors meld together.
Notes
Garlic: Keep the pan at a moderate temperature so the garlic does not burn and turn bitter.
Shortcuts: Use pre shredded carrots and a bagged coleslaw mix to save prep time.
Extra flavor: Lightly rub the dried spices between your palms before adding them to release more aroma.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 421
- Sugar: 4g
- Sodium: 866mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 19g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 81mg