Ingredients

• 1 tablespoon canola oil
• 4 cloves garlic , minced, or more to taste
• 1 tablespoon minced fresh ginger
• 1 pound ground beef
• 0.5 heads white cabbage , shredded
• 0.5 heads red cabbage , shredded
• 2 large carrots , peeled and cut into thin strips
• 1 red bell pepper , cut into very thin strips
• 0.5 cups reduced-sodium soy sauce
• 2 tablespoons sesame oil
• 1 dash hot sauce , or to taste
• salt and ground black pepper to taste
• 2 tablespoons chopped fresh cilantro , or to taste
• 1 lime wedge

Instructions

1. 1 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.
2. 2 Stir white and red cabbage, carrots, and bell pepper into beef; cook, stirring occasionally, until vegetables are just tender, 5 to 6 minutes.
3. 3 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 per serving