You can make these crunchy shrimp as a main dish or a treat for uninvited guests with just a few simple ingredients. For this recipe only, I keep shrimp in the freezer. While you put together the breading, quickly defrost it in a bowl of cold water for 10 minutes. If desired, serve with cocktail sauce and lemon wedges.
| Prep Time: | 20 mins |
| Cook Time: | 11 mins |
| Total Time: | 31 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon canola oil
- 4 cloves garlic, minced, or more to taste
- 1 tablespoon minced fresh ginger
- 1 pound ground beef
- ½ head white cabbage, shredded
- ½ head red cabbage, shredded
- 2 large carrots, peeled and cut into thin strips
- 1 red bell pepper, cut into very thin strips
- ½ 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
Instructions
- Heat canola 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.
Nutrition Facts
| Calories | 451 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 9 g |
| Protein | 25 g |
| Saturated Fat | 8 g |
| Sodium | 1254 mg |
| Sugars | 13 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Way too much cabbage. I chopped up the amount called for I the recipe and realized while I was cooking that it was too much, I used about half of what the recipe has and it was still too much. Will definitely make this again and adjust the amount of cabbage, I think once I do that it will be a 5 star dish.
It a great dish but uses way too much sesame oil. That’s all I could taste. fortunately, I tasted the sauce before adding to the veggies, so I added brown sugar, ginger, garlic and rice wine vinegar to it and it was great Maybe it’s just me, since others seem to love it as is… just taste your sauce before adding.
I’ve made this a bunch of times now, my family really enjoys it. I’ve never used the bell peppers but sometimes use jalapeños, also use baby carrots typically and other veggies like celery and broccoli. Adding just a touch of sugar or honey is nice. I’ve used ground beef and also tried it with beef bites. Love it over rice and tonight I made it with steamed corn on the cob as a side.
it was good
Very tasty! Easy and quick to prepare. I used leftover chopped venison a Instead of ground beef and served over brown rice. We all liked it very much, will definitely cook it again.
Wow! Great recipe!Wow! Nice recipe!
So I made this and missed the fact that the soy sauce called for is reduced sodium. Don’t be like me and use regular. It’s too salty to eat. Adding in more veggies now to try and save it.
I made this as written. It was quick, easy and low carb. My 3 star rating is because the NEXT TIME I make this dish I will add honey, more ginger and more hot sauce. To me, it was missing a little sweetness. Thank you for this recipe because it’s easy to tailor to your own tastes.
This was so yummy! I will definitely make this again.
This was so easy to make and delicious. I only had green cabbage & a yellow pepper. Extremely wonderful blend of Asian flavors. My husband loved it.
This recipe is a keeper got a nice bite and I just used a bag of fresh coleslaw
This was really good! As usual, I made some changes. I had a package of organic ground beef from Costco, so meat was increased to 1.34lb. I used toasted sesame oil instead of canola and regular sesame oil. I didn’t have bell pepper, so used 2 jalapeños. Replaced the hot sauce with red pepper flakes. I added thinly sliced celery, as I had some that needed to be used. I need to watch sodium levels, so used coconut aminos instead of soy sauce. Hubby and I both thought it was really good and I will definitely make it again!
Love this recipe. We have this at least once every couple of weeks. We love this with corn tortillas. But it’s also good inside lettuce cups.
Wayyy too easy & GREAT FLAVOR!!! The sauce is perfect with the addition of a little more hot sauce & fresh cilantro, OMWOW this is a keeper I used a cast iron Dutch oven cuz I was too lazy to get the wok out, didn’t make any difference to me
Next time I will reduce the soy sauce; I found the salt overpowering.
Pretty tasty and easy to make. Good for an economical weeknight meal. Instead of green and purple cabbage, I used half a Napa cabbage. Make sure to use toasted sesame oil, as opposed to regular sesame oil—it’ll make a huge difference in flavor. I served this over white rice.
This dish is unusual but very tasty and easy. I used a bag of broccoli slaw and then shredded a half purple cabbage and a carrot. The colors were strange because of my combo, so I wouldn’t recommend that part! I saw that others recommended adding a sweetener to the sauce, so I added 2 heaping tablespoons of frozen orange juice concentrate (which I keep in my freezer for such occasions). It reminded me of the one-pot wonders I used to concoct when I was in college 🙂
OMG This was delicious! We left out the hot sauce, as neither of us tolerate heat well. I served it up & when I went back to get more, it was ALL GONE ALREADY! Will need to make a double batch next time.
I doubled the recipe. Maybe that’s why it didn’t turn out great.
This was amazing, we did everything but just used a big bag of mixed colored slaw and threw in a handful of shredded carrots, this recipe was absolutely delicious!!!! Thumbs up all around
have made this many times. Usually with a bag of slaw mix and/or broccoli slaw. Always add extra carrots, chopped broccoli, and either a shallot of sweet onion for flavor. On it’s own it’s a little bland, so I add a squirt of siracha or sweet chili sauce. Sometimes I add leftover rice and sometimes leftover, cooked Quinoa. I always double the veg and this makes enough for a couple dinners and a couple office lunches. reheats in micro really well. We never use Cilantro–I am the 10% that finds is loathsome.