Go Back
Pork and Beef Crackslaw with Shredded Veggies
Victoria Haneveer

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Low Carb
Cuisine: Chinese
Calories: 350
Ingredients Method Notes

Ingredients
 

  • 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

Method
 

  1. Brown the ground beef and ground pork in a skillet.
  2. Season with salt and pepper to taste.
  3. Remove the meat from the pan when cooked through, and sieve off the fat if you wish.
  4. Heat the sesame oil and cook the onions, cabbage and carrot until tender (or crunchy if you prefer it that way).
  5. Stir in the garlic powder, hot sauce, soy sauce, sweetener, vinegar and ginger.
  6. Cook for 2 minutes.
  7. Add the ground beef and pork back in and stir well to combine.
  8. 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