Ingredients
Scale
- 1 pound (450 g) ground beef (85/15 lean is ideal for flavor; substitute with ground chicken or turkey if preferred)
- 1 tablespoon neutral oil (vegetable, canola, or avocado oil)
- 3 cloves garlic, minced (about 1 teaspoon)
- 1 teaspoon fresh ginger, grated (or ½ teaspoon ground ginger)
- 1 (10–12 oz / 280–340 g) bag coleslaw mix (pre-shredded cabbage and carrots)
- ÂĽ cup (60 ml) low-sodium soy sauce (or coconut aminos for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar (or apple cider vinegar)
- 2 teaspoons sriracha (optional for spice; adjust to taste)
- Salt and freshly ground black pepper, to taste
Garnishes (optional but recommended):
- 2 green onions, thinly sliced
- 1 teaspoon sesame seeds
Optional Add-Ins:
- ½ cup shredded carrots (for extra color and sweetness)
- ½ cup shelled edamame (adds protein and texture)
- ÂĽ cup sliced water chestnuts (for extra crunch)
- 1 tablespoon hoisin sauce (for added sweetness and depth)
Preparation Notes:
- Use a large skillet or wok to avoid overcrowding. This allows the vegetables to stir-fry instead of steaming.
- Measure and prepare all ingredients before you start cooking. This dish moves quickly.
- Keep garnishes ready so the dish can be served hot and fresh.
Instructions
- Heat the Pan and Brown the Meat
- Place a large skillet or wok over medium-high heat.
- Add the neutral oil and swirl to coat the surface.
- Add the ground beef to the hot pan, breaking it up with a wooden spoon or spatula.
- Cook for about 5 minutes, stirring occasionally, until the meat is mostly browned and no longer pink.
- Add Aromatics
- Stir in the minced garlic and grated ginger.
- Cook for 30 seconds to 1 minute, just until fragrant.
- Avoid overcooking the garlic, as it can become bitter if it browns too much.
- Incorporate the Vegetables
- Add the coleslaw mix directly into the skillet.
- Toss well so the cabbage and carrots are coated in the flavorful beef mixture.
- Cook for 2–3 minutes, just until the vegetables start to wilt but still have a slight crunch.
- Prepare and Add the Sauce
- In a small bowl, whisk together soy sauce, sesame oil, rice wine vinegar, and sriracha (if using).
- Pour the sauce evenly over the beef and vegetable mixture.
- Stir to coat every piece of meat and vegetable with the sauce.
- Simmer and Adjust Seasoning
- Reduce heat to medium and let the mixture simmer for 3–5 minutes to allow the flavors to meld together.
- Taste and adjust—add more soy sauce for saltiness, vinegar for tang, or sriracha for heat.
- Garnish and Serve
- Remove the pan from heat.
- Sprinkle with sliced green onions and sesame seeds for extra flavor and visual appeal.
- Serve immediately while hot.
Notes
- Choose the right ground beef: An 85/15 blend strikes the perfect balance between flavor and moisture. Very lean meat may require more oil to avoid dryness.
- Don’t skip aromatics: Garlic and ginger are essential to mimicking the flavor of an egg roll filling. Fresh is best, but powdered can be used in a pinch.
- Taste before adding salt: Soy sauce already contains sodium, so you may not need extra salt.
- Adjust the spice level: If cooking for children, omit the sriracha and offer it on the side.
- Avoid soggy cabbage: Keep the cooking time short after adding the vegetables to maintain their crisp texture.
- Meal prep friendly: This dish stores well in the refrigerator for up to 3 days. Reheat in a skillet to revive texture.
- Make it vegetarian: Use firm tofu, crumbled and pan-fried, or plant-based ground meat substitutes.
- Boost nutrition: Add edamame, bell peppers, mushrooms, or snap peas for extra vegetables.
- Double the batch: This recipe scales easily if you need to feed more people—just use a larger pan to avoid steaming the vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes