Asian Skillet Slaw

It’s been an insane week here lately. Cooper and I both have had colds that we’re fighting and Madeline is in a walking boot. I want to restart March over again!

Now that the weather is finally turning, I’ve been trying hard to get back into eating healthy and working out again…especially since I have to run a 5K in May with Madeline. I found this recipe for a healthy slaw and it reminded me of an eggroll…without the roll. The kids were iffy on it, but I enjoyed it and it’s great that it’s made in one pan! Quick and easy!

Asian Skillet Slaw | Join Us, Pull up a Chair
2 Tbsp avocado oil
4 garlic cloves, minced
2″ piece of ginger, peeled and minced (I use a microplane)
1 lb ground beef
1 tsp Chinese five spice
1 1/4 tsp salt
heavy pinch of red pepper flakes
1/2 to 1 head of green cabbage, sliced very thinly
4 carrots, peeled and sliced thinly on the bias
1 red pepper, sliced very thinly
5 scallions, sliced
2 Tbsp cilantro, chopped
1 lime (for serving)
hot sauce, optional (we used sriracha)

Prep everything before you get started. This is a quick cooking meal and it won’t take long to make!

In a large skillet, heat the oil over medium-low heat. Add in the garlic, ginger and spices and cook until the garlic and ginger are softened. Add in the beef and cook until completely browned. If you’re using a higher percentage ground beef, I would drain some of the grease off. I used 93% lean ground beef and didn’t need to drain any grease.

Add in the carrots, cabbage and pepper. Cook until the vegetables are tender, about 5-6 minutes. Stir from the bottom of the pan to toss the beef and vegetables together. Add in the scallions and cilantro. Remove from heat and serve immediately. Serve with a lime wedge, hot sauce and additional scallions and cilantro. Enjoy!

Source: Worth Cooking

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