Asian Crack Slaw Recipe
A ridiculously healthy and flavorful beef and veggie one dish meal.
Ingredients
- 2 tablespoons heat stable oil such as avocado oil or ghee
- 4 cloves of garlic peeled and minced
- 2 " piece of ginger peeled and minced
- 1 lb ground beef
- 1 teaspoon Chinese five spice
- 1¼ teaspoons salt
- 1 heavy pinch red pepper flakes optional
- ½-1 head cabbage very thinly sliced into strips (1/2 large or 1 small)
- 4-5 carrots peeled and sliced very thinly on the bias
- 1 red pepper sliced very thinly
- 4-5 scallions greens and some of the white thinly sliced on the bias
- 2 tablespoons chopped cilantro
- 11/2 tablespoon chopped mint
- 1½ teaspoons white sesame seeds optional
- 1 lime cut into 8ths (for serving)
- Hot sauce such as siracha for serving, if desired (we skipped)
- Additional cilantro scallions, and mint for serving if desired
Instructions
- Make sure to prep and assemble everything before proceeding, read through the entire recipe before starting it comes together quickly.
- Add the oil in a large skillet (I used 16") turn onto medium-low heat. Add the garlic, ginger, and spices stir and cook the ginger and garlic until they begin to soften (1-2 minutes). Add the beef and cook through. If you were not able to get the carrots super thinly cut (I used a mandolin and they were less then ⅛") add those and cook for a minute or two while stirring. If you did cut them super thinly add all the vegetables all at once. Unless your skillet is ginormous it should be overfull. Gently stir from the bottom frequently while it cooks. Cook until all the cabbage is tender (appr. 5-6 minutes), add the herbs, sesame seeds, and scallions when it the cabbage is soft and stir in. Taste and adjust salt (I used more than listed, but wanted to allow for smaller amounts of cabbage).
- Serve immediately with the lime wedges and hot sauce if desired.