Several versions of this recipe have popped up on popular Weight Watchers groups & sites. (Shout out to all you fellow Weight Watchers!) 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!
1 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)
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.
*If you follow Weight Watchers, like a couple of us do, this gives you 6 large servings of 8 ounces each (a heaping cup and a half), 5 smartpoints per serving, if you use the 93% ground beef.
*Can be served alone or over rice.