Beef and Carrot Crackslaw

Beef and Carrot Crackslaw

Carrots have more carbs than a lot of other vegetables, so you would not want to make this beef and carrot crackslaw recipe (sometimes spelled crack slaw recipe) on Atkins Induction, for example. But if you like the sweetness of carrots, then perhaps you will love this. The carrots are particularly nice with the beef, onions and Chinese seasonings.

Is your mouth watering yet? Crackslaw is full of flavor. To cut some of the carbs, if you want to do that, swap half the carrots for shredded cabbage, or else you might like to throw in some mushrooms (Chinese mushrooms or just button ones) if you prefer.

Crackslaw Tips: Which Order to Cook the Ingredients In

Although you can make this beef and carrot crackslaw in stages, first browning the meat, and then removing it from the pan and browning the carrots and then doing the onions, and so on, I usually just start the carrots first because they always take a long time to do, then add everything else and just keep stirring it.

The beef and vegetables will then cook at about the same rate, and I can add the seasonings as I go, and just check it tastes good at the end, or add more hot sauce or more soy sauce or whatever. If you are keto, you don’t have to worry about draining the fat off the meat after frying it, unless it is VERY fatty.

A little fat adds flavor and a moderate amount adds even more flavor to this beef and carrot crackslaw. Fat is not the enemy, neither in low carb eating nor regular eating.

Fat has more calories per gram than protein or carbs but it is essential for good health and it is good for you either eaten in moderation or, like keto-ers, plentifully! Try some cauliflower rice with this.


Beef Crack Slaw with Carrot

Carrot, onion and beef team up beautifully in this dish, and the Oriental spices bring it truly to life. Add as much hot sauce as you dare.

  • Author: Victoria Haneveer
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 1x
  • Category: Low Carb
  • Cuisine: Chinese


  • 2 tablespoons olive oil
  • 1 pound finely diced carrot
  • 2 tablespoons soy sauce
  • 2 tablespoons hot sauce
  • 1/2 teaspoon garlic powder
  • 1 teaspoon apple cider vinegar
  • Splenda or sweetener, to taste
  • 2 pounds (1kg) lean ground beef
  • 1/2 tsp crushed red pepper
  • 1/2 finely diced onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 minced garlic clove
  • 2 tablespoons sesame oil


  1. Saute the carrot and onion in the olive oil for 5 minutes, then add all the remaining ingredients.
  2. Cook, stirring often, until the beef is no longer pink and the vegetables are tender.
  3. Check and adjust the seasonings if needed.


  • Calories: 300
  • Carbohydrates: 10g