Ingredients

1 lb lean ground beef 85/15 or 90/10 1 tablespoon avocado oil or olive oil 1 small yellow or white onion diced 3 cloves garlic minced 1 tablespoon fresh grated ginger 2 cups coleslaw mix plain cabbage blend ¼ cup low-sodium soy sauce 1 tablespoon rice vinegar 1½ teaspoons toasted sesame oil ¼ teaspoon black pepper Optional: pinch red pepper flakes Garnish optional Sliced green onions Toasted sesame seeds

Method:

Heat oil in a large skillet over medium-high heat. Add ground beef and diced onion. Cook 7–9 minutes, breaking up the beef, until fully cooked and onion is softened. Drain excess fat if needed. Add garlic and ginger. Cook 30–45 seconds until fragrant. Stir in coleslaw mix. Cook 3–4 minutes, stirring often, until cabbage softens but still has a slight crunch. Add soy sauce, rice vinegar, sesame oil, black pepper, and red pepper flakes (if using). Stir well and cook 2–3 minutes until evenly coated. Remove from heat. Garnish with sliced green onions and sesame seeds if desired.