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Low Carb Beefy Asian Slaw Stuffed Peppers Recipe
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5 from 1 vote

Low Carb Beefy Asian Slaw

This low carb beefy Asian Slaw recipe is full of flavor and a great weeknight meal!
Course Main
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Dine & Dish


  • 1 lb lean ground beef we prefer Certified Angus Beef
  • salt and pepper to taste
  • 2 tablespoons coconut oil
  • 2 garlic cloves minced
  • 3 green onions sliced
  • 10 ounces Cruciferous Crunch Slaw or original shredded cabbage slaw
  • 2 tablespoons low sodium soy sauce
  • 1 1/2 teaspoons Sriracha sauce
  • 1/4 teaspoon ground ginger
  • 1 teaspoon white vinegar


  • In a large saucepan, brown ground beef and season with salt and pepper to taste.
  • Remove ground beef and drain excess fat. Set aside.
  • In the same large saucepan, heat the coconut oil. Sauté garlic, onions, and slaw in oil until slaw is cooked to desired tenderness.
  • Stir in the soy sauce, Sriracha sauce, ginger and white vinegar.
  • Add back in the cooked ground beef. Mix well and serve.
  • For stuffed peppers, bake in cored bell peppers at 350° for 20 minutes.