Quick ‘n’ Easy Stir-Fry — Recipe of the Week








Hey, what’s cookin’?

There’s a recipe that’s been floating around Pinterest that caught my attention the other day. It’s called “Crack Slaw;” and while I’m not crazy about the name, I am convinced that this dish deserves its widespread popularity.  It’s lean ground beef, stir-fried with a bag of pre-shredded cabbage and other vegetables in a light, Asian-inspired sauce–without a grain or starch in sight. It will satisfy your craving for Chinese takeout and leave you feeling much better than those heavy, salty, oily, brown-sauced dishes you’re used to. This stir-fry comes together so quickly and easily it’s actually faster than a run to the nearest takeout.  So I’ve decided to feature it here as “Quick ‘n’ Easy Stir-Fry.” But no matter what you call it, you are going to find it a great addition to your cooking rotation!

Lean ground beef that is marked 95/5 is a bit more expensive than 80/20 ground beef, but that’s because you get more protein for your money. One ounce of 95/5 ground beef is 67% protein, 33% fat, and 0% carbohydrates, with only 38 calories.  It is naturally low in sodium and a good source of niacin, vitamin B6, phosphorus and selenium, and a very good source of vitamin B12 and zinc.  There is a small downside to ground beef; it is high in cholesterol and contains trans fats. But it can still be part of a healthy diet!  Should you want to change up the protein in this dish, the sky is the limit; this stir-fry works just as well with chunks of chicken tenders, strips of boneless pork, and shrimp.

Quick ‘n’ Easy Stir-Fry

Serves: 3- 4






  1. In a small bowl stir together the aminos, toasted sesame oil, sriracha, and brown sugar. Set aside.
  2. Add the sunflower oil to a large nonstick skillet and heat over medium heat. Add the ground beef, garlic, ginger, and salt and pepper. Cook the ground beef until no pink remains (about five minutes).
  3. Add the coleslaw mix, carrots, red pepper, and snow peas to the skillet and continue to stir and cook until the cabbage is wilted. Add a dash more oil if needed.
  4. Stir in the prepared sauce and the green onions. Toss and cook for 1 more minute.  Remove from heat and sprinkle sesame seeds/cashews over the stir-fry, Serve. Add extra Sriracha, salt, and pepper to individual taste.

Note: Serve the stir-fry over cauliflower rice if you are extra hungry!





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