Low-Carb Sriracha Beef Cabbage Bowl

Ingredients

• 1 pkg. fresh coleslaw mix
• 1 cup thinly sliced sugar snap peas
• 1/2 red bell pepper, cut into short thin strips
• 5 T mayo
• 3 T + 1 1/2 T fresh-squeezed lime juice
• 1 tsp. Green Tabasco Sauce
• Small amount of Vege-Sal
• 1 lb. ground beef
• 2 tsp. grapeseed oil
• 1 T fish sauce
• 2 T Sriracha Sauce
• 1 T water
• Grated zest from 1 lime
• 1 1/2 T fresh-squeezed lime juice
• 1/2 cup thinly sliced green onion
• 1 cup chopped cilantro

Directions

1. Working without coleslaw mix? Shave green and red cabbage with a mandoline or a sharp knife until you have 14 ounces; leave out the carrots. Slice the sugar snap peas thinly at an angle. Halve the red bell pepper, seed the portion you’re using, split that piece lengthwise into 2 pieces, then cut across them into skinny, short strips. Use the whole red pepper if you’d rather.
2. Combine the mayo, fresh lime juice, Vege-Sal, and Green Tabasco Sauce with a whisk to make the dressing. Move the cabbage mixture to a bowl, holding back a small amount of the sliced sugar snap peas and red pepper for the garnish, so it can be dressed right when the beef finishes.
3. Set a large frying pan over medium-high heat and warm the oil. Crumble in the beef and cook, using a turner to break it up, until the meat is thoroughly browned. As the beef cooks, grate the lime skin, then juice the lime. If that lime is on the small side, use another lime or some fresh-frozen lime juice so you have enough.
4. Stir together the fish sauce, Sriracha Sauce, and water. For less heat, swap out part of the Sriracha for the same amount of water. Once the beef has browned, pour in the Sriracha mixture; continue cooking and stirring until most of the moisture cooks away.
5. Take the pan off the heat. Add the grated lime skin, the squeezed lime juice, green onion slices, and cilantro, then fold everything through the beef. Coat the cabbage mixture with the dressing.
6. For assembly, put 1/4 of the cabbage mixture into each bowl. Spoon 1/4 of the beef mixture over it, then finish with the reserved sliced sugar snap peas and red pepper strips. Enjoy.