Ingredients:
- 1 lb ground beef or ground pork (or turkey/chicken)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp sesame oil
- 1 bag (14–16 oz) coleslaw mix (shredded cabbage & carrots)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar (optional)
- 1 tsp ground ginger (or 1/2 tsp fresh grated ginger)
- 1/2 tsp crushed red pepper flakes (adjust to taste)
- Salt and pepper, to taste
- 1–2 green onions, chopped (for garnish)
- Sesame seeds (optional)
Instructions:
- Brown the Meat:
- In a large skillet or wok over medium-high heat, cook the ground beef (or other meat) until browned.
- Drain excess grease if needed.
- Add Onion & Garlic:
- Add the diced onion and cook for 2–3 minutes until softened.
- Stir in garlic and cook for 30 seconds more.
- Add Seasonings & Cabbage:
- Stir in sesame oil, soy sauce, rice vinegar (if using), ginger, red pepper flakes, salt, and pepper.
- Add coleslaw mix. Stir well to coat and cook until cabbage is tender but still slightly crisp, about 5–7 minutes.
- Finish & Serve:
- Taste and adjust seasonings.
- Garnish with green onions and sesame seeds.
- Serve hot – optionally with a fried egg on top for extra protein.
Tips:
- Add sriracha or chili garlic sauce for extra heat.
- You can use fresh shredded cabbage and carrots instead of prepackaged coleslaw.
- Leftovers reheat well and taste even better the next day!
