Have you ever had “crack slaw?” Oh my! It is so amazingly delicious and addictive (hence it’s name, I suppose) and EASY. I’ve tried a number of different recipes and some are better than others. I’ve tried versions that incorporate brown rice and others that just use plain old shredded cole slaw mix. This recipe is my own and it has been crowned by my teenage son as his new favorite meal, surpassing his previous fave, honey-soy salmon. I left out the brown rice and replaced the cole slaw mix with broccoli slaw. I’ll warn you though, if you make this, whip up a double batch! 😉
Angie’s Crack Slaw
4 Tbsp sesame oil
4 cloves garlic, minced
1/2 yellow onion, diced
2 tsp. ginger root, grated
1/2 cup cilantro, chopped
1-2 lbs. organic, pastured ground beef
2 12-oz bags of shredded broccoli slaw
4 Tbsp soy sauce (or coconut aminos)
2 Tbsp rice vinegar
4 green onions, thinly sliced (white and green parts)
salt/pepper to taste
black sesame seeds
chili oil (optional to add some heat)
Heat sesame oil in a large wok or skillet. Stirfry garlic, onion, and ginger root for 2-3 minutes until onion is translucent being attentive so that the garlic doesn’t burn.
Add ground beef and break apart with a spatula or wooden spoon. Add cilantro and brown ground beef for 5-10 minutes until no pink remains.
Add broccoli slaw and stirfry with beef mixture for another 5 minutes.
Add soy sauce, rice vinegar, and green onions. Stir to combine.
Turn heat to low, cover, and simmer for another 3-5 minutes – broccoli slaw should be cooked to the desired tenderness.
Season with salt and pepper.
Serve in bowls, sprinkle with sesame seeds and drizzle with a small amount of chili oil (a little goes a long way) if you want it a little spicier.
Makes 4-6 servings. Enjoy!