Keto Beef Egg Roll Slaw

This keto slaw uses beef but you can substitute pork instead.

Print Recipe

Prep Time 15

Cook Time 15

Total Time 30

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 For chopping onions, garlic, and green onions.
1 Cutting Board Essential for safe and efficient prep.
1 Spatula or wooden spoon For stirring and breaking up ground beef.
1 Measuring Spoons For accurate ingredient measurement.

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 superior flavor by ensuring the ground beef develops a deep, rich brown crust before adding other ingredients; avoid overcrowding the pan, which can lead to steaming. For an extra layer of umami, consider adding a dash of fish sauce alongside the soy. Don't overcook the coleslaw; it should retain a pleasant tender-crisp texture, not become mushy. To elevate the aromatic profile, toast a sprinkle of sesame seeds as a garnish. Adjust the chili-garlic sauce to suit your preferred level of heat, and a squeeze of fresh lime juice at the end can brighten the entire dish.