Beef & Slaw Crunch Bowl Recipe

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients

Crunch Base

• 4 cups shredded cabbage (napa, green, purple, or a mix)

• 1 cup shredded or grated carrots

• 1 cup chopped cucumbers

• ¼–½ cup chopped fresh cilantro

• 2 tbsp lime juice

• 2 tbsp soy sauce

• 2 tbsp olive oil

• Salt & pepper

• Sriracha (to taste)

Creamy Sauce

• ½ cup sour cream

• ½ cup Kewpie mayonnaise

• 3 tbsp fresh lime juice

• 1 tsp sriracha

Beef

• 2 lbs lean ground beef

• 1 tsp garlic powder

• ½ cup low sodium soy sauce

• ¼ cup unseasoned rice vinegar

• 2 tbsp light brown sugar

• 2 tbsp toasted sesame oil

• 1 tbsp fresh ginger or ginger paste

• 1 tbsp minced garlic (or 1 tsp garlic powder)

Recipe

1-Add ground beef to a large pot and cook over medium heat until browned.

2-Stir in soy sauce, rice vinegar, brown sugar, sesame oil, ginger, and garlic. Simmer 5–7 minutes until glossy.

3-In a bowl, whisk together sour cream, Kewpie mayo, lime juice, sriracha, and garlic powder to make the creamy drizzle.

4-In another bowl, toss cabbage, carrots, cucumbers, cilantro, lime juice, soy sauce, olive oil, salt, pepper, and sriracha.

5-Build bowls: add rice if using, spoon beef on top, add the crunch mix, and drizzle generously with the creamy sauce.

6-Finish with lime wedges and extra sauce on the side for drizzling.