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A bowl of classic crack slaw.
Victoria Haneveer

Classic Crack Slaw Recipe

Ground beef, cabbage, garlic and ginger are cooked with soy sauce, sesame oil and hot sauce for a quick, filling low-carb skillet dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: Asian-Inspired
Ingredients Method Notes

Ingredients
 

  • 1 pound (450g) ground beef
  • 2 garlic cloves, minced
  • ¼ teaspoon artificial sweetener (or to taste)
  • ½ teaspoon minced fresh ginger or ¼ teaspoon dried ginger
  • 2 tablespoons toasted sesame oil
  • 1 teaspoon white vinegar (or rice vinegar)
  • 3 green onions (scallions/spring onions), sliced
  • 14 ounces (400g) coleslaw mix or shredded cabbage
  • 2 tablespoons soy sauce
  • ½ teaspoon hot sauce, or to taste
  • Salt and black pepper, to taste

Equipment

  • Large skillet or frying pan
  • Wooden spoon or spatula
  • Knife
  • Cutting board
  • Measuring spoons

Method
 

  1. Add the ground beef to a large skillet over medium-high heat. Season with salt and black pepper and cook, breaking it into small pieces, until browned and completely cooked.
  2. Transfer the beef to a plate. Drain off excess fat from the skillet if necessary.
  3. Add the sesame oil to the skillet, followed by the garlic, green onions and coleslaw mix or shredded cabbage.
  4. Cook, stirring regularly, until the cabbage is tender.
  5. Stir in the soy sauce, hot sauce, sweetener, ginger and vinegar.
  6. Return the beef to the skillet and mix well. Heat until everything is hot.
  7. Serve immediately with extra hot sauce at the table if liked.

Notes

  • I often make a double batch and reheat some for lunch the following day. A small splash of soy sauce can help if it seems dry after sitting in the fridge.
  • Add sliced mushrooms or chopped bell pepper if you want some extra veggies.
  • Refrigerate leftovers within 2 hours and use within 3 to 4 days. Reheat to 165°F (74°C).
  • Ground beef should reach a minimum internal temperature of 160°F (71°C). If you make the recipe with ground chicken or turkey, it's important to cook it to 165°F (74°C).