This is a wonderful recipe that can be cooked in a skillet or wok. Our son called it “Crack,” since he kept going back for more. So anytime he asked for some crack, we knew what he was talking about.

Ingredients

• 1 tablespoon Avocado oil or any oil of your choice
• 4 cloves garlic, minced, or more to taste
• 1 tablespoon minced fresh ginger
• 1 pound ground beef
• 1/2 head white cabbage, shredded
• 1/2 head red cabbage, shredded
• 2 large carrots, peeled and cut into thin strips
• 1 red bell pepper, cut into very thin strips
• 1/2 cup 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

Directions

Heat 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.

Push ground beef to 1 side of skillet and add white cabbage, red cabbage, carrots, and red bell pepper. Mix vegetables with the beef and cook, stirring occasionally, until vegetables are just tender, 5 to 6 minutes

Stir soy sauce, sesame oil, and hot sauce into beef-vegetable mixture until well mixed; season with salt and pepper. Serve slaw with fresh cilantro, lime wedge, and more hot sauce.