See beef turn into your go-to low-carb dinner in the blink of an eye.

Low-Carb Crack Slaw is a versatile dish that fits perfectly into low-carb, ketogenic, or paleo diets. It offers a unique twist on traditional coleslaw by incorporating ground beef and a savory sauce blend, resulting in a hearty and satisfying meal that’s sure to please even the pickiest of eaters.

Ingredients:

Instructions:

1. Heat the Oil: In a large skillet or wok, heat 1 tablespoon of canola or vegetable oil over medium heat until it shimmers.
2. Sauté the Aromatics: Add 4 cloves of minced garlic and ½ thinly sliced onion to the skillet. Sauté until fragrant and the onions are softened, about 2-3 minutes.
3. Brown the Ground Beef: Add 1 pound of ground beef to the skillet, breaking it apart with a spatula. Cook until browned and no longer pink, stirring occasionally, about 5-7 minutes.
4. Add the Coleslaw Mix: Once the ground beef is cooked through, add a 1½-pound bag of coleslaw mix to the skillet. Stir well to combine with the beef and aromatics.
5. Season the Slaw: Drizzle 1 tablespoon of Sriracha sauce, 3 tablespoons of soy sauce, and the juice of 1 lemon over the slaw mixture. Sprinkle with ¼ teaspoon of pepper to taste. Continue to cook, stirring occasionally, until the cabbage is wilted and tender, about 5-7 minutes.
6. Finish with Sesame Flavor: Drizzle 1 tablespoon of sesame oil over the slaw mixture and toss to coat evenly. Remove from heat.
7. Garnish and Serve: Transfer the crack slaw to a serving dish. Sprinkle with 2 teaspoons of toasted sesame seeds and thinly sliced green onions for added flavor and visual appeal.
8. Enjoy: Serve the Low-Carb Crack Slaw hot and savor every delicious bite of this flavorful and satisfying dish!