This meal has it all - beef, shredded veggies, soy sauce, hot sauce, and lots of fresh cilantro. This dish is truly addictive.
Ingredients
- canola oil: 1 Tbsp
- garlic: 4 clove (minced, to taste)
- fresh ginger: 1 Tbsp (minced)
- ground beef: 1 pound
- head white cabbage: 0.5 piece (shredded)
- head red cabbage: 0.5 piece (shredded)
- carrots, peeled and: 2 piece (cut into thin strips)
- red bell pepper, cut into very thin strips: 1 piece
- reduced-sodium soy sauce: 0.5 cup
- sesame oil: 2 Tbsp
- dash hot sauce: 1 piece (to taste)
- salt and ground black pepper: (to taste)
- fresh cilantro: 2 Tbsp (to taste, chopped)
- lime wedge: 1 piece
Metric Conversion
Stages of cooking
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Heat canola oil in a very large skillet or wok over medium heat. Add garlic and ginger; cook and stir until fragrant, 1 to 2 minutes. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes.
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Push ground beef to 1 side of skillet and add white cabbage, red cabbage, carrots, and red bell pepper. Mix vegetables with the beef and cook, stirring occasionally, until vegetables are just tender, 5 to 6 minutes.
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Stir soy sauce, sesame oil, and hot sauce into beef-vegetable mixture until well mixed; season with salt and pepper. Serve slaw with fresh cilantro, lime wedge, and more hot sauce.
