Ingredients
Scale
- 1½ lb (680 g) ground beef 🥩
- 1 large onion, finely diced 🧅
- 1 tbsp minced garlic 🧄
- 2 tbsp sesame oil 🥢
- ½ cup shredded carrots 🥕
- 16 oz (450 g) coleslaw mix (cabbage & carrots) 🥗
- ½ tsp onion powder 🧂
- ½ tsp garlic powder 🧂
- ½ tsp red pepper flakes 🌶️
- 1½ tsp ground ginger 🫚
- ½–¾ cup low-sodium soy sauce 🧂
- 2 tbsp vegetable oil 🛢️
- 2 green onions, sliced (optional) 🌿
Instructions
- Heat a large deep-sided skillet over medium heat. Add the ground beef and cook, breaking minimally so pieces stay a bit chunky, until no longer pink, about 6–8 minutes.
- Drain excess grease from the skillet, return beef to the pan, then add the diced onion and minced garlic. Cook until the onion is softened and translucent, about 3–4 minutes.
- Stir in the sesame oil, shredded carrots, and the coleslaw mix. Use tongs to toss everything together and cook for about 4–5 minutes, until the cabbage begins to soften but still has some bite.
- In a small bowl, whisk together the onion powder, garlic powder, red pepper flakes, ground ginger, soy sauce, and vegetable oil.
- Pour the sauce over the beef and vegetable mixture, reduce heat to medium-low, and simmer for another 4–5 minutes so the flavors meld and the vegetables become tender.
- Taste and adjust seasoning if needed. Garnish with sliced green onions if desired and serve hot straight from the skillet.