Ingredients
1 pound lean ground beef (90% lean)1 small sweet red pepper, chopped4 green onions, chopped, divided 2 garlic cloves, minced2 teaspoons minced fresh gingerroot1 to 1-1/2 teaspoons Sriracha chili sauce1/2 cup reduced-sodium soy sauce6 tablespoons rice vinegar, divided1/4 cup water3 tablespoons sesame oil, divided2 tablespoons cornstarch2 tablespoons brown sugar1 package (12 ounces) broccoli coleslaw mix 6 hamburger buns, split, or flour tortillas (8 inches)1/2 cup chopped unsalted peanutsFresh cilantro leaves, optional
Preparation
In a large cast-iron or other heavy skillet, cook beef, red pepper and 2 green onions over medium-high heat until beef is no longer pink and vegetables are tender, 6-8 minutes; crumble meat; drain. Add garlic, ginger and chili sauce; cook 1 minute longer.
In a small bowl, mix soy sauce, 4 tablespoons vinegar, water, 1 tablespoon oil, cornstarch and brown sugar until smooth; stir into beef mixture. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
For the slaw, in a large bowl, combine coleslaw mix, remaining 2 green onions, 2 tablespoons vinegar and 2 tablespoons oil; toss to coat. Spoon 1/2 cup beef mixture onto bun bottoms. Top with 1/2 cup slaw and peanuts. If desired, top with cilantro leaves. Serve remaining slaw on the side.
