1: In a large skillet over medium heat, cook the ground beef until browned. Season with salt and pepper. Drain any excess fat if needed. Remove from heat.
2: On medium heat, add the garlic, water chestnuts and ginger. Sauté for 30 seconds.
3: Stir in the coleslaw mix, purple cabbage, and carrots. Cook for 5–7 minutes until tender-crisp. Season with salt and pepper. Optionally add a splash of water and cover with a lid.
4: If your pan has brown bits, deglaze with 2 tablespoons of water and stir. If the water tastes burnt, discard it; otherwise, keep it for flavor.
5: Add soy sauce, hoisin sauce, sweet chili sauce, rice wine vinegar, and sesame oil. Mix well and cook for another 2–3 minutes until heated through.
6: Garnish with green onions or sesame seeds if desired along with additional fresh vegetables. Serve with your preferred sauces.
