68 - 70 Ormond Road

Elwood, Victoria 3184


03 9531 5200

TEAM Elwood Personal Training

© 2019 by Think, Eat and Move


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!)


  1. 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.

  2. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes.

  3. 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.

  4. Stir soy sauce and sesame oil until well mixed; season with salt and pepper.

  5. Serve slaw with fresh cilantro, lime wedge, and hot sauce to taste.

Recipe from