Several versions of this recipe have popped up on popular Weight Watchers groups & sites. Its reputation for being simple-to-make and delicious made it impossible not to try. After combining & tweaking the different versions to my liking, I think this is the perfect combo. It’s everything awesome about an egg roll without the extra calories from deep-frying. This is a great week-night meal, when you need something fast and family friendly. Not to mention, it’s much healthier than take-out! ~Erin
- One lb. lean ground beef (I use 93% lean) or ground pork
- Salt & pepper
- 1 ½ T. sesame oil (extra virgin olive oil works fine too)
- 2 (14 oz.) bags shredded coleslaw mix
- 1 c. chopped onion
- 1 T. minced garlic
- 1 tsp. ginger paste or ½ tsp. ground ginger
- 1 tsp. rice wine vinegar or white vinegar
- 4-6 T. low sodium soy sauce
- 1 T. Sriracha hot sauce or up to 1 tsp. red pepper flakes (if you don’t like things spicy, you may want to reduce this.)
- Chopped green onions, for garnish (optional)
- Toasted sesame seeds, for garnish (optional)
- Rice for serving (if desired)
Brown ground beef and season with salt & pepper.
Remove from heat, drain any grease, and set aside.
In a large skillet, heat sesame oil over medium heat and sauté onion, garlic, and slaw until tender.
Stir in soy sauce, vinegar, hot sauce or red pepper flakes, and ginger.
Add beef to mixture and stir to combine.
Top with green onions and sesame seeds, if desired.
May be served over rice, though I often eat it on its own.
WW Freestyle Info.: Makes 6 large servings of 8 ounces each (a heaping cup and a half) at only 5 points per serving (with 93% lean ground beef). Be sure to add points if serving with rice.