Low-Carb Sriracha Beef Cabbage Bowl (Video)

INGREDIENTS

pkg. (14 oz.) fresh coleslaw mix, or use thinly sliced fresh cabbage

1 1/2 cups

thinly sliced sugar snap peas

1/2

red bell pepper, cut into short thin strips

5 tbsp

mayo (can also use light mayo, but I used regular)

3 tbsp

fresh-squeezed lime juice (I used my fresh-frozen lime juice)

tsp. Green Tabasco Sauce

small amount of Vege-Sal (to taste, or use regular salt if you don’t have Vege-Sal.)

1 lb

ground beef (use lean beef with less than 10% fat for South Beach Diet)

2 tsp

grapeseed oil (or use any neutral-flavored, high-heat oil)

1 tbsp

fish sauce (I always use Three Crabs Fish Sauce)

T Sriracha Sauce (replace some of this with more water if you want to cut down the spiciness)

1 tbsp

water

grated zest (grated lime skin) from 1 lime

1 1/2 tbsp

fresh squeezed lime juice (Zest the lime first, then squeeze the juice.)

1/2 cup

thinly sliced green onion

1 cup

chopped cilantro (or less if you’re not a big cilantro fan)