Hi friends! We tried another new recipe last week that was a winner! It’s different than our normal go-to dinners, but it was super yummy AND healthy so it’ll definitely be added into our meal plans. Plus it only took 20 minutes to make, which is perfect for weeknights.
Photo and recipe credits to: Cupcakes and Kale Chips
Doesn’t everyone love an egg roll when you order Chinese take out?! This is just like that but in a bowl and so good! You can use ground pork, chicken, or turkey instead of beef if you’d like. You can also just cut up a head of cabbage, but using a precut bag of coleslaw mix makes it super easy.
xo, Jaime
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Ingredients
- 1 teaspoon coconut oil
- 1 lb lean ground beef
- 1 garlic clove, minced
- 1 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes
- 1/4 cup soy sauce or tamari
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- 1 bag (12-16 oz) coleslaw mix
- sriracha or other sauce
- sliced scallions
Ingredients
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Instructions
- 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.
- Add the garlic, ginger, and red pepper flakes and sauté for a minute or two.
- Stir in the soy sauce or tamari, rice vinegar, and sesame oil.
- Add the coleslaw mix and stir in until heated through and slightly wilted, which should take just another three or four minutes.
- Spoon into bowls and serve with sriracha hot sauce and sliced scallions, if desired.
Recipe Notes
Photo and recipe credits to: Cupcakes and Kale Chips
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