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.
: 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