Beef and Pork Crackslaw with Shredded Veggies
Beef and pork are combined with shredded carrot, cabbage and onion, as well as Asian spices, to produce this irresistible low carb offering. Make it as spicy as you dare.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4 1x
- Category: Low Carb
- Cuisine: Chinese
Ingredients
Scale
- 1/2 lb (225g) ground beef
- 1/2 lb (225g) ground pork
- 1 teaspoon white wine vinegar
- 1 sliced green onions
- 1/2 chopped yellow or white onion
- 7 oz (200g) shredded cabbage
- 7 oz (200g) matchstick-cut carrot
- 1 teaspoon garlic powder
- 1/2 teaspoon Splenda or similar
- 1/2 teaspoon ground ginger
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- Hot sauce, to taste
- Salt and black pepper, to taste
Instructions
- Brown the ground beef and ground pork in a skillet.
- Season with salt and pepper to taste.
- Remove the meat from the pan when cooked through, and sieve off the fat if you wish.
- Heat the sesame oil and cook the onions, cabbage and carrot until tender (or crunchy if you prefer it that way).
- Stir in the garlic powder, hot sauce, soy sauce, sweetener, vinegar and ginger.
- Cook for 2 minutes.
- Add the ground beef and pork back in and stir well to combine.
- Taste once more and season again if it needs it then serve this pork and beef crackslaw hot.
Notes
This is what it will look like before you add the meat back in
Nutrition
- Calories: 350
- Fat: 24g
- Carbohydrates: 4.5g
- Protein: 25g