| Prep Time | 20 minutes |
| Cook Time | 11 minutes |
| Servings |
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Ingredients
- 1 tbsp extra light virgin olive oil
- 4 cloves garlic minced
- 1 tbsp fresh ginger minced
- 1 lb lean ground beef
- 1/2 medium size head cabbage shredded
- 1/2 medium size head red cabbage shredded
- 2-3 large carrots peeled and shredded
- 1/2 red bell pepper cut into thin strips
- 1/2 yellow or orange bell pepper cut into thin strips
- 1/2 cup reduced-sodium soy sauce
- 2 tbsp sesame oil
- hot sauce to taste
- salt and pepper to taste
- 3 tbsp fresh Mariposa Farms Cilantro chopped
- 1 small lime cut into wedges
Ingredients
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Instructions
- Heat oil in a wok or very large skillet over medium heat. Add garlic and ginger, cook and stir until they release fragrance, 1-2 minutes. Add the lean ground beef, cook and stir until browned and in small crumbles, 4-6 minutes.
- Slide the meat to one side and add the cabbage, carrots, and bell peppers. Mix the meat back into the pan, stirring it throughout the veggies, cook and stir until veggies are just getting tender, 4-6 minutes.
- Add the soy sauce, sesame oil and hot sauce, stir until mixed well: season with salt and pepper.
- Serve topped with fresh chopped cilantro and a lime wedge. Add hot sauce to taste.
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