Ingredients:

  • 1 lb lean ground beef (90/10)
  • 14 oz coleslaw mix (shredded cabbage and carrots)
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 0.5 cup green onions, sliced
  • 0.25 cup low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp sriracha
  • 0.5 tsp ground black pepper
  • 0.25 tsp Chinese Five Spice
  • 1 tsp cornstarch

Instructions:

  1. In a small bowl, whisk together the soy sauce, rice vinegar, sriracha, black pepper, Chinese five-spice, and cornstarch until no lumps remain. Set sauce aside.
  2. Heat a large skillet or wok over medium-high heat. Add the ground beef, spreading it into a flat layer. Cook 5-6 minutes until deep brown and crispy, breaking it into small chunks with a wooden spoon.
  3. Push the beef to the sides of the pan and add the minced garlic and grated ginger to the center. Sauté for 1 minute until fragrant and softened.
  4. Add the coleslaw mix and the white parts of the sliced green onions to the pan. Toss for 2-3 minutes until the cabbage just begins to wilt.
  5. Pour the prepared sauce over the mixture. Stir constantly for 1-2 minutes until the sauce thickens and coats everything.
  6. Remove the pan from the heat and stir in the toasted sesame oil. Mix well until the nutty aroma fills the room.
  7. Top the dish with the remaining green parts of the sliced onions. Serve immediately while the cabbage is still vibrant.