Asian Beef Slaw
Ingredients:
- 30 mlCorn Oil
- 4 clovesGarlic, crushed
- 30 gGinger, minced
- 500gGround Beef
- 1/2 headWhite Cabbage, shredded
- 1/2 headRed Cabbage, shredded
- 1Onion, coarsely chopped
- 2carrots, large, cut into thin strips
- 1Bell Pepper, cut into very thin strips
- 120 mlSoy Sauce
- 30 mlSesame Oil
- 250 mlBeef Broth
- 15 gSriracha Sauce
- 4 gSalt
- 3 gPepper
- 20 gOyster Sauce
- 20 gBasil
- 2Lime Juice, and Zest
- 20 gCorn Starch
Method:
- Heat Corn Oil in a wok or wok over medium high heat. Add Garlic and Ginger; cook and stir for 30 sec. Add 5 spice, then 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.
- Remove solids from wok. Mix Corn Starch in water. Slowly add to liquid until desired thickness. Add solids back into gravy.