My friend Kim shared this recipe with me, and Ross, Noah, and I inhaled it this week. It's really nice to have a new, easy way to use ground beef because we default to tacos or Bolognese sauce over pasta A LOT.
The first, couldn't-be-simpler version I tried is here, but I may try this fancier version one day, too.
1 lb ground beef
2 tsp toasted sesame oil
2 garlic cloves, minced
3 green onions, sliced
1 bag of coleslaw mix
2 Tbs coconut aminos OR gluten-free soy sauce
1 tsp Sriracha sauce
1/2 tsp ground ginger
1 tsp white vinegar
1 tsp coconut sugar OR brown sugar
salt and pepper to taste
optional: sesame seeds or cashew chunks to sprinkle on top
1. Brown the ground beef, and season with salt and pepper to taste. Remove from pan and set aside.
2. Heat the sesame oil and saute the garlic, onion, and cabbage in sesame oil until the cabbage is soft.
3. Stir in the soy sauce, Sriracha, sugar, ginger, and vinegar.
4. Add the ground beef back to the pain and mix everything well before serving!