This one is super simple, low carb and pretty inexpensive to make.
Keep it mild and add some egg noodles for the kiddies so you don't have to make 2 separate dinners!
1 tablespoon canola oil
4 cloves garlic, minced, or more to taste
1 tablespoon minced fresh ginger
500g ground beef
1/2 head white cabbage, shredded
1/2 head red cabbage, shredded
2 large carrots, peeled and cut into thin strips
1 red capsicum, cut into very thin strips
1/2 cup reduced-sodium soy sauce
2 tablespoons sesame oil
salt and ground black pepper to taste
2 tablespoons chopped fresh cilantro, or to taste
1 lime wedge
(add a dash of sriracha or other hot sauce to your own bowl at the end if you like it spicy!)
Heat canola oil in a very large pan or wok over medium heat. Add garlic and ginger; cook and stir until fragrant, 1 to 2 minutes.
Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes.
Push ground beef to 1 side of pan and add white cabbage, red cabbage, carrots, and red capsicum. Mix vegetables with the beef and cook, stirring occasionally, until vegetables are just tender, 5 to 6 minutes.
Stir soy sauce and sesame oil until well mixed; season with salt and pepper.
Serve slaw with fresh cilantro, lime wedge, and hot sauce to taste.