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Evolvd Asian Beef Skillet

Keren Reiser
High protein, low carbohydrate fresh easy meal
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Chinese
Servings 4 servings
Calories 347 kcal


  • 2 tbsps Sesame Oil divided
  • 1 Garlic clove (OMIT for LOW FODMAP )
  • 1 tbsp Ginger fresh, peeled minced
  • 567 grams Extra Lean Ground Beef
  • 1 tsp Chinese Five Spice
  • 1/4 tsp Sea Salt
  • 1/8 tsp Red Pepper Flakes optional
  • 2 cups Coleslaw Mix
  • 1 Red Bell Pepper sliced thinly
  • 1 cup Broccoli
  • 1 cup White Button Mushrooms
  • 2 tbsps Cilantro chopped
  • 1 tbsp Mint Leaves chopped
  • 1 1/2 tsps Sesame Seeds optional


  • Add half of the sesame oil to a large skillet, set on medium heat. You can omit oil if you are using a non-stick pan.
  • Add garlic and ginger to the skillet. Sautés for 2 minuted until they are softened. Add in the Chinese five spice, salt and crushed red pepper flakes.
  • Add in the beef or your protein source to the skillet and sauce until it has cooked through or reached a safe internal temperature of 71°C (160°F) for ground beef and 74°C (165°F) for chicken.
  • Once cooked transfer the beef (protein) to a dish and cover.
  • Add the remainder of sesame oil to the skillet. Add the cabbage and vegetables to the skillet and sauce until softened. You may want to add a couple of tablespoons for water and cover the skillet for a minute to allow the vegetables too seats. Cook until you have reached your preferences of vegetable doneness.
  • Add back to the skillet the meat, together with the cilantro and mint. Mix altogether and heat through.
  • Portion out your servings and garnish with sesame seeds. Enjoy!