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Ingredients
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1 tablespoon canola oil
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4 cloves garlic, minced, or more to taste
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1 tablespoon minced fresh ginger
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1 pound ground beef
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½ head white cabbage, shredded
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½ head red cabbage, shredded
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2 large carrots, peeled and cut into thin strips
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1 red bell pepper, cut into very thin strips
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½ cup reduced-sodium soy sauce
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2 tablespoons sesame oil
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1 dash hot sauce, or to taste
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salt and ground black pepper to taste
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2 tablespoons chopped fresh cilantro, or to taste
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1 lime wedge
Directions
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Heat canola oil in a very large skillet or wok over medium heat. Add garlic and ginger; cook and stir until fragrant, 1 to 2 minutes. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes.
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Stir white and red cabbage, carrots, and bell pepper into beef; cook, stirring occasionally, until vegetables are just tender, 5 to 6 minutes.
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Stir in soy sauce, sesame oil, and 1 dash hot sauce until combined; season with salt and black pepper. Serve slaw with fresh cilantro, lime wedge, and hot sauce.
Nutrition Facts (per serving)
451 | Calories |
29g | Fat |
27g | Carbs |
25g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 451 | |
% Daily Value * | |
Total Fat 29g | 37% |
Saturated Fat 8g | 42% |
Cholesterol 70mg | 23% |
Sodium 1254mg | 55% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 9g | 34% |
Total Sugars 13g | |
Protein 25g | 50% |
Vitamin C 150mg | 167% |
Calcium 153mg | 12% |
Iron 4mg | 24% |
Potassium 999mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.