THE INGREDIENTS LIST:
– 500 grams.Of ground beef (or ground turkey for a leaner option).
– 1 small head.Of cabbage – thinly sliced.
– 1 red bell pepper – thinly sliced.
– 1 medium carrot – grated.
– 1/2 Cup.Of chopped green onions.
– 3 cloves of garlic, minced.
– 2 Tbsp.Of soy sauce (or tamari for gluten-free).
– 1 Tbsp.Of toasted sesame oil.
– 1 Tbsp.Of fresh ginger, grated.
– 1 Tbsp.Of rice vinegar.
– 1 Tbsp.Of Sriracha sauce (adjust for spiciness).
– Salt and pepper to taste.
– Sesame seeds; for garnish (optional).
Cook the ground beef in a large pan or wok over medium-high heat until it is browned all the way through and has reached the desired doneness, and while it is cooking, break it up into smaller pieces. If it seems essential, drain off the surplus fat.
Chop up some green onions, some garlic, and some ginger, and push the meat to one side of the pan. Sauté for approximately a minute, or until the aroma becomes pleasant.
To the skillet, add the sliced cabbage, the red bell pepper, and the carrots that have been julienned. Toss everything together and wait for the veggies to become more pliable as they wilt.
Add the Sriracha sauce, rice vinegar, toasted sesame oil, and soy sauce to the bowl. Stir-frying the mixture for a further two to three minutes will ensure that the flavors are distributed evenly throughout.
Give the slaw a taste, and if necessary, adjust the seasoning with more salt and pepper. You may also add additional Sriracha if you want a spicier taste, or a little bit of sugar if you like a flavor that is more on the sweet side.
If you want to add an extra kick of flavor and some aesthetic appeal to the slaw, you may sprinkle some chopped cilantro and sesame seeds on top of it if you want.