Ingredients
L
1 lb Lean 90/10 ground beef or pork
D
Drizzle of Olive Oil (optional)
G
3 cloves Garlic, Minced
O
1 (14 Ounce) Package Coleslaw Mix
R
¼ cup Rice Vinegar, Divided
L
¼ cup Low Sodium Soy Sauce or Coconut Aminos, Divided
P
1 inch Piece of Ginger, Grated
S
1 tbsp Sesame Oil
o
1 bunch of Green Onions, Sliced
S
½ tsp Salt (Can Add More Afterwards if Needed)
P
1 tsp Pepper, Divided
G
1 tsp Garlic Powder, Divided
O
1 tsp Onion Powder, Divided
S
Sriracha, Drizzled (optional)
Directions
1
Heat some olive oil (if using) in a large wok or skillet over medium high heat. Add your ground beef or pork and season with ¼ teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic powder and ½ teaspoon onion powder. Cook the meat through and then drain the excess liquid.
2
Lower your heat slightly then add in your minced garlic, grated ginger, 2 tablespoons of rice vinegar, 2 tablespoons of soy sauce or coconut aminos and stir. Then add in your bag of coleslaw mix. Add ½ teaspoon of pepper, ½ teaspoon garlic powder and ½ teaspoon of onion powder. Stir to disperse the spices and then cook until the cabbage and carrots begin to soften.
3
Add in an additional 2 tablespoons of soy sauce or coconut aminos and 2 tablespoons of rice vinegar, then add in the tablespoon of sesame oil. Cook for an additional 1-2 minutes then top with some green onions and sriracha, if using.
4
Pre-portion into small containers and store in the fridge for up to 5 days if meal prepping or serve immediately!
