YIELD
4 servings
TOTAL TIME
20 minutes
Ingredients – 1 teaspoon coconut oil – 1 lb lean ground beef – 1 garlic clove , minced – 1 teaspoon dried ground ginger (or 1 Tablespoon grated fresh ginger or ginger paste) – 1/4 teaspoon red pepper flakes – 1/4 cup soy sauce or tamari – 1 Tablespoon rice vinegar – 1/2 teaspoon sesame oil – one 12-16 oz bag coleslaw mix – Sriracha or other hot sauce, sliced scallions for serving, if desired
1
In a large skillet or wok, heat the coconut oil over medium heat. Add the ground beef and cook until browned and no longer pink, breaking up as it cooks. Drain excess grease, if desired.
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2
In a large skillet or wok, heat the coconut oil over medium heat. Add the ground beef and cook until browned and no longer pink, breaking up as it cooks. Drain excess grease, if desired.
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3
Stir in the soy sauce or tamari, rice vinegar, and sesame oil.
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4
Add the coleslaw mix and stir.
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5
Heat it through until slightly wilted, which should take just another three or four minutes.
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6
Spoon into bowls and serve with sriracha hot sauce and sliced scallions, if desired. You can also serve over rice or cauliflower rice, ramen noodles or zoodles.
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