Ingredients

1 pound ground beef (or ground turkey or pork)

1 medium onion, diced

2 cloves garlic, minced

1 (16 ounce) bag coleslaw mix (shredded cabbage and carrots)

1/2 cup shredded carrots (if not using coleslaw mix)

1/4 cup chopped green onions, for garnish

For the Sauce:

1/4 cup soy sauce (or coconut aminos for gluten-free)

2 tablespoons rice vinegar

1 tablespoon sesame oil

1 tablespoon honey (or maple syrup)

1 teaspoon ground ginger

1/2 teaspoon garlic powder

1/4 teaspoon red pepper flakes (optional, for heat)

INSTRUCTIONS

In a large skillet or wok, brown the ground pork over medium-high heat. Break it up with a spoon as it cooks. Drain off any excess grease.

Add the diced onion and minced garlic to the skillet and cook until softened, about 3-5 minutes.

Stir in the coleslaw mix (or shredded cabbage and carrots) and cook until slightly softened, about 5-7 minutes.

In a small bowl, whisk together the soy sauce (or coconut aminos), rice vinegar, sesame oil, honey (or maple syrup), ground ginger, garlic powder, and red pepper flakes (if using).

Pour the sauce over the pork and cabbage mixture. Stir well to combine.

Bring to a simmer and cook for another 3-5 minutes, or until the sauce has thickened slightly and the flavors have melded together.

Garnish with green onions, sesame seeds, sriracha (if desired), and crispy wonton strips (if using).