Crack Slaw (also known as Egg Roll in a Bowl) is a simple and easy-to-prepare dish that is full of delicious oriental flavors and is a complete meal.
It’s one of the most popular recipes in the low carb, paleo, and whole30 communities.
We have tried this recipe with beef chop suey, pork, chicken and even shrimp before but this time, we use ground beef.
This recipe is very addictive and when you try it, you will want to make it again and again.
Some people buy pre-made coleslaw packages from the supermarket which normally contain green cabbage, red cabbage, and carrot. However, we love to use fresh ingredients for this recipe.
Important Note: This recipe is perfect for low carb dieters and non-strict keto dieters. However, if you follow a strict keto diet, you might want to replace soy sauce with liquid aminos. You can also exclude carrot if you wish to. This will reduce the net carb per serving even more.
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If the onion, garlic, carrot, and cabbage are still whole, chop them to slivers.
Place a wok with sesame oil over medium-high heat. Sauté the onion and garlic in the heated oil.
Plop the ground beef in and sauté for another 5 minutes.
Add the chopped carrot and cabbage. Leave to stir-fry for an additional 5 minutes.
Slowly pour the beef broth and soy sauce in the wok. Use liquid aminos rather than soy sauce if preferred. Top with the chili flakes pepper and ginger. Use a spatula to combine all the ingredients. Leave to cook for 5 more minutes.
Transfer to a bowl and dust with toasted sesame seeds and chopped chives. Add more salt and pepper to taste. Enjoy!
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