Ingredients:

  • 1 lb Lean Ground Beef (90/10)
  • 1 tbsp Neutral Oil (Avocado or Grapeseed)
  • 0.5 cup Sliced Green Onions
  • 14 oz Pre-shredded Coleslaw Mix
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh Ginger, grated
  • 0.25 cup Low-Sodium Soy Sauce
  • 1 tbsp Toasted Sesame Oil
  • 1 tbsp Rice Vinegar
  • 1 tsp Sriracha
  • 1 tsp Toasted Sesame Seeds

Instructions:

  1. Heat neutral oil in a large skillet or wok over medium-high heat. Add the ground beef and the white parts of the sliced green onions.
  2. Sear the beef for 2-3 minutes without stirring to develop a crust, then break into small crumbles and cook until browned.
  3. Create a well in the center of the pan and add the minced garlic and grated ginger. Toast for 30-60 seconds until fragrant.
  4. Add the coleslaw mix, soy sauce, and rice vinegar. Toss vigorously for 2-3 minutes until the cabbage is slightly wilted but still crisp.
  5. Remove from heat. Drizzle with toasted sesame oil and sriracha. Garnish with sesame seeds and the remaining green onion tops.