Korean Ground Beef Over Wilted Sesame Slaw
"A deliciously different ground beef recipe. I would probably buy premixed coleslaw mix than make my own. You can serve both over rice with it as well."
- Serving Size: 1 (909.4 g)
- Calories 1066.6
- Total Fat - 51.8 g
- Saturated Fat - 15.1 g
- Cholesterol - 201.9 mg
- Sodium - 2319.4 mg
- Total Carbohydrate - 84.9 g
- Dietary Fiber - 5.5 g
- Sugars - 61.6 g
- Protein - 67.7 g
- Calcium - 198.9 mg
- Iron - 10.1 mg
- Vitamin C - 30.1 mg
- Thiamin - 0.3 mg
Heat a large pan over medium high heat. Brown the meat with sesame oil, garlic and ginger.
Drain 75% of the fat, add brown sugar, soy sauce, and Sriracha.
Cook until the liquid has reabsorbed and the meat is shiny but not soupy.
Remove meat from pan, lightly wipe clean with paper towel.
To make the slaw, put the Napa cabbage, carrots, green onions, sesame oil, canola oil in the skillet the meat just came out of.
Cook for 4-5 minutes until the water has exaporated.
Add in 1 tablespoon of soy sauce.
Top the slaw with ground beef for a rice free meal, or add them both on top of brown rice.
Tips & Variations
No special items needed.