My co-worker, Beth, gave me this easy and tasty recipe last week and I couldn’t wait to try it. I am normally wiped out by Friday evening, the last thing I want to do is cook when I get home. This recipe came together so quickly that it was actually easier than going out to grab something. Danny loved it, I loved it and I am sure it will be on repeat in our kitchen.
Start to finish : 20 minutes Servings 4
Ingredients:
- 12 ounces extra-lean ground beef
- 3 TBS reduced sodium soy sauce
- 1 TBS Asian garlic-chili sauce
- 2 tsp toasted sesame oil
- 1 12 pkg. shredded broccoli slaw mix
- 8 small cabbage or romaine lettuce leaves
- 1/2 cup chopped red sweet pepper (optional)
- 1/2 cup chow mein noodles (optional)
- Sriracha sauce (optional) and a little dab will do you!
One pot dish for the win! 
Directions:
In extra large skillet or wok, cook beef over medium high heat until meat is browned. Drain off any fat.
Add soy sauce, Asian chili sauce, and sesame oil to meat; stir to combine. Stir in slaw mix. Cook over medium heat 2 to 3 minutes or until cooked through and slaw mixture is just wilted.
If using napa cabbage or romaine lettuce, trim each stem so you use the top leafy part. Spoon beef mixture onto the cabbage leaves. Top each with sweet pepper, if desired. (I used chow mein noodles for extra crunch). If desired, drizzle with sriracha sauce. Fold leaves around filling. Serve immediately.
