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Keto Beef Egg Roll Slaw

This keto slaw uses beef but you can substitute pork instead.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 2686.8 kcal

Equipment

  • 1 Large Skillet Preferably non-stick or cast iron for even browning.
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Spatula or wooden spoon For breaking up ground beef and stirring.
  • 1 Measuring Spoons

Ingredients
  

Main

  • 2 tablespoons sesame oil
  • ½ cup diced onion
  • 5 green onions chopped, white and green parts separated
  • 3 cloves garlic minced
  • 1 ½ pounds ground beef
  • 1 tablespoon chili-garlic sauce such as sriracha
  • ½ teaspoon ground ginger
  • sea salt to taste
  • ground black pepper to taste
  • 1 14 ounce package coleslaw mix
  • 3 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar

Instructions
 

  • Heat oil in a large skillet over medium-high heat. Add diced onion, white parts of the green onions, and garlic. Saute until onions are translucent and garlic is fragrant, about 5 minutes. Add ground beef, sriracha, ginger, salt, and black pepper. Saute until beef is browned and crumbly, about 5 minutes.
  • Stir coleslaw mix, soy sauce, and cider vinegar into the beef mixture. Saute until coleslaw is tender, about 4 minutes more. Top with the rest of the green onions.

Notes

Achieve a deep, rich flavor by ensuring the ground beef is well-browned and crumbly; avoid overcrowding the skillet, which can steam the meat instead of searing it. For a more vibrant ginger flavor, consider using freshly grated ginger instead of ground. Don't overcook the coleslaw mix; it should be tender-crisp, not mushy. A splash of rice vinegar or a squeeze of lime at the very end can brighten the dish, and a sprinkle of toasted sesame seeds adds a lovely textural contrast and nutty aroma for presentation.