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5 from 4 votes

Uber Crack Slaw

It's my understanding that the original "Crack Slaw" name comes from the addictive nature of this particular slaw.

While I can't really do anything about the inception of the name, I have tried to give it a little boost. Just about every recipe I've seen for this amazing little dish is based on ground beef, cabbage and variations of ginger, soy and chilies. Yes, this is all tasty, quick, easy and totally yum, but I see it as a bit of my job to take things and kind of twist them around and have a bit of fun with them!

I've chosen to take the same flavors and build something a little fresher, a little more vibrant. I've added a few more veggies and flavors, and combined them with a nice very thinly cut flank steak. This is all finished with a spicy soy sauce, sesame oil and black sesame seeds.

It's these little tweaks which take it from "Crack Slaw" to UBER Crack Slaw.

Green Onions Note: I had intended to add scallions (green onions) to this recipe, but that angry cold spot in my refrigerator got a hold of them and froze them into a hard dark green bundle of tundra-fied wonkiness. I've included them in the recipe, even if they are not in the picture.

Organization Note: I ALWAYS recommend reading the recipe first, then gathering the ingredients prior to cooking it. This recipe is no exception. The actual cooking time for this recipe is about 4 to 5 minutes, in a screaming hot pan. These ingredients are all cut very thin, with the idea being, they will cook REALLY quickly. If your ingredients aren't cut and ready to rock, you'll burn whatever is in the pan, or just create a whole big scene ... and who really wants that! Be prepared to Wok it Out!
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Servings: 4 Servings
Calories: 636.15kcal
Author: DJ Foodie


  • 1 1/2 lb beef flank (tenderloin sirloin or ribeye, etc. will work, as well)
  • 1 tbsp fresh ginger chopped
  • 4 each garlic cloves minced
  • 2 tbsp sesame oil
  • 1 large carrot peeled
  • 1 cup snow peas
  • 1 small head napa cabbage
  • 4 whole green onions (scallions)
  • 1/4 cup soy sauce
  • 2 tbsp hot chile oil
  • 2 tbsp black sesame seeds (or regular toasted sesame seeds)
  • salt and pepper to taste


  • Slice your flank steak, against the grain, into very thin strips. One trick is to have the thin flank steak in the freezer. Remove it and put it into the refrigerator about two hours prior to using. It will still be frozen, but VERY easy to cut into thin strips with a knife. Slice and then add to a mixing bowl.
  • Add your garlic, ginger and sesame oil to the mixing bowl, with the beef. Mix well and set aside. By the time you get around to cooking it, it will be mostly defrosted.
  • Slice your carrots into very thin strips or "planks". Then, create a few small stacks of carrot strips, then cut down into very thin sticks. To be all "technical" about it, you want "carrot julienne". Set aside.
  • Peel the hard fibrous string out of the snow peas and tear off the tops and bottom corners where the stem and weird little "feather" live. Create little stacks of 5 or so snow peas, then cut down into the stacks every 3 millimeters or so. You're also trying to make thin little snow pea "sticks". Set these aside.
  • Cut your head of napa cabbage into quarters, lengthwise, so that each quarter is still held together by the small stem at the base. Then, starting at the end opposite the stem, cutting toward the stem every 2 or 3 millimeters, slicing each quarter into very thin strips. This will essentially "shred" the cabbage. Set aside.
  • Slice your green onions into thin little rings. Set aside.
  • Mix together your soy sauce with your hot chili oil. Many like to add a bit of "sweet" to this mixture. If you like a little sweet, feel free to whisk something sweet into this, as well. Set aside.
  • Find your largest non-stick sauté pan or wok and get it screaming hot over high heat.
  • Sprinkle your beef around the bottom of the pan, so that it's evenly spread, in a single layer, all around the pan. Do not touch the pan. Simply let it sear for about 1 minute. While it is searing, season the tops with a little bit of salt and pepper.
  • Evenly sprinkle your carrot sticks over the beef and toss the entire pan around, so that the two ingredients are mixed. Let the pan sit for about 1 minute. Add a tiny bit of salt and pepper.
  • Evenly sprinkle your snow peas over the beef and carrots. Toss the pan around to mix. Let sit for 1 minute and add a tiny amount of salt and pepper.
  • Evenly sprinkle your cabbage and green onions over the ingredients in the pan. Toss everything together and let sit for about 30 seconds. Season with a little salt and pepper. Toss one more time and let sit for 30 seconds.
  • Add your soy mixture to the pan and toss everything until it's well coated and the cabbage has clearly begin to whither and wilt.
  • Divide your Uber Crack Slaw between 4 plates or bowls. Garnish with the sesame seeds. Serve with more soy and chili oil for those that may need it.
  • Enjoy!


Serving: 4g | Calories: 636.15kcal | Carbohydrates: 11.1925g | Protein: 37.1775g | Fat: 47.63g | Fiber: 3.5075g