9 ounces of bag Cole slaw mix or mix of green cabbage, purple cabbage, and shredded carrots as desired
2 thinly sliced scallions
1 tablespoon of freshly grated ginger
2 tablespoons of low-sodium soy sauce
1 tablespoon of sriracha
1 tablespoon of canola oil
An adequate amount of black sesame seeds for garnish
Needed:
Instructions
Place the soy sauce and sriracha into a small mixing bowl then mix properly to combine. Make sure you stir until the mixture becomes smooth then set aside.
Place a large kitchen pan over medium-high heat then add in the canola oil.
Once the oil is hot, tilt to spread the oil out and add in the sliced beef.
Cook the beef for about five minutes until it is browed. Don’t forget to stir periodically.
Add in the Cole slaw to the cooked beef and stir to combine.
Cook for about five minutes until the cabbage becomes wilted.
Decrease the heat to medium-low then add the sauce and ginger to the pan.
Stir properly until everything is well mixed. Add in salt for taste if desired.
Once cooked, take out of the heat, add in the sliced scallions and some sesame seeds as a garnish then serve.
