Enjoy all the savory and delicious flavors of a classic egg roll without the carbs! This one-pan meal is quick, easy, and packed with flavor, making it a perfect weeknight dinner for anyone on a keto or low-carb diet.

Preparation time: 10 minutes Cooking Time: 20 minutes Servings: 2-3

Ingredients:

• 1 lb. ground beef (80/20 or 85/15 works well)
• 1 tbsp avocado oil
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 4 cups shredded coleslaw mix (or shredded cabbage and carrots)
• ¼ cup coconut aminos (or tamari/low-sodium soy sauce)
• 2 tsp toasted sesame oil
• 1 tsp sea salt
• ¼ tsp black pepper
• ¼ cup sliced green onions, for garnish

Instructions:

1. Sauté Aromatics: Heat the avocado oil in a large skillet or wok over medium-high heat. Once shimmering, add the minced garlic and grated ginger. Sauté for about 30-60 seconds until fragrant, being careful not to burn the garlic.
2. Brown the Beef: Add the ground beef to the skillet. Use a spatula to break it apart and cook for 8-10 minutes, or until it is fully browned and cooked through. Drain any excess grease if desired.
3. Season: Season the cooked beef with the sea salt and black pepper, and stir to combine.
4. Wilt the Slaw: Reduce the heat to medium, add the shredded coleslaw mix and the coconut aminos to the skillet. Stir everything together and cook for 5-7 minutes, or until the cabbage has softened to your desired tenderness.
5. Finishing Touches: Remove the skillet from the heat. Drizzle the toasted sesame oil over the mixture and stir to combine.
6. Serve: Serve warm, garnished generously with fresh sliced green onions.

Optional Variations:

• Protein: Swap the ground beef for ground pork, turkey, or chicken.
• Spice it Up: Add 1-2 teaspoons of sriracha or a pinch of red pepper flakes with the coconut aminos for a spicy kick.
• Extra Veggies: Feel free to add other low-carb vegetables like sliced mushrooms, diced bell peppers, or bean sprouts.