Ingredients
- 1 lb ground beef (or pork/turkey)
- 1 bag (about 14–16 oz) coleslaw mix (shredded cabbage + carrots)
- 2–3 cloves garlic, minced
- 1 tbsp fresh ginger, minced (or 1 tsp ground ginger)
- 2 tbsp sesame oil
- 3 tbsp soy sauce (or tamari/coconut aminos)
- 1 tbsp rice vinegar (optional)
- 1–2 tsp sriracha or chili flakes (adjust to taste)
- 3–4 green onions, sliced
- Salt and black pepper, to taste
- Sesame seeds, for topping (optional)
Instructions
- Heat a large skillet over medium-high heat. Brown the ground meat until cooked through. Drain excess grease if needed.
- Add garlic and ginger; cook for about 30 seconds until fragrant.
- Stir in the coleslaw mix and cook 5–8 minutes, stirring often, until the cabbage softens but still has some texture.
- Add soy sauce, sesame oil, rice vinegar, and sriracha. Mix well and cook another 1–2 minutes.
- Top with green onions and sesame seeds. Serve hot.
Optional upgrades
- Add a fried egg on top for an “egg roll bowl” feel.
- Add mushrooms, shredded carrots, or chopped water chestnuts.
- Use pork sausage for a richer flavor.
- Add extra chili garlic sauce for more heat.
