Seasoned Beef + Bok Choy

We’re bonkers for bok choy! Mild and tender baby bok choy—a Chinese cabbage—are tossed with ground beef and lots of spices. Green cabbage is a perfect substitute. Share as a side by itself or as a main dish served with rice. I usually serve this Seasoned Beef and Bok Choy with brown rice and sliced boiled eggs or fried eggs for a fulfilling, protein-packed meal.

🕔 30 minutes (quick and easy)
🥘 1 pan or pot
🌿 8 ingredients
🍴 6 servings

Ingredients:

1 pound ground beef
2 to 3 pounds baby bok choy
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme

Preparations:

TRIM the thick, white base off the bok choy stems and discard. SLICE lengthwise and set aside.

In a large all-purpose pan, COOK meat over medium heat until almost cooked and brown. STIR in spices and COOK for 2 minutes.

STIR in bok choy and COOK for 10 minutes, stirring constantly, until tender and wilted.

🌿 🌿 🌿 🌿

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Tips: These are helpful tips (and some DOs and DON’Ts) we use in our kitchen for getting the most out of cooking. Some of these tips are especially noted for the recipes posted on this site. Always READ the recipe thoroughly prior to shopping, prepping and cooking. Contact us for any questions or inquiries. We’d be happy to help!

Cabbage.  Bok Choy is a mild tasting Chinese cabbage. It’s perfect for the Seasoned Beef and Bok Choy recipe, but common green cabbage can be substituted. Its best to soak the bok choy in cool water to remove any grit stuck within the stems, and let air dry. For the Seasoned Beef and Bok Choy recipe, we use Shanghai baby bok choy which we pick up from an Asian market.

Ground beef.  We mostly use grass-fed, organic 85/15 ground beef in our recipes, which usually DON’T require the use of added oil. The small amount of fat from the meat is usually sufficient in preventing the meat and the whole dish from drying out. Add oil later as needed.

Eggs.  Here is a simple and forgiving method of boiling eggs that really works well for us: PLACE eggs in a pot and ADD enough water to cover the eggs. COVER with lid and bring to a BOIL. Turn heat off and KEEP the pot on the hot burner for 10-12 minutes. Slightly COOL the boiled eggs and PEEL under cold water (the cold water will help in preventing the shells from sticking to the eggs). We DO use an egg slicer to slice or cross-slice eggs for easier and faster prep. If using an egg slicer, DO slice or cross-slice the eggs directly over the dish you are preparing for less dirty dishes.

Rice. If serving rice, DO start the cooking process—with instant pot, rice cooker or stove top—ahead of cooking the main dish or during idle time in the kitchen. This ensures the rice is ready to serve along with your other dishes. We DO use organic brown rice and cook with rice cooker with a stainless-steel pot. We DON’T recommend using any rice cooker with a Teflon-coated pot.

Tools: cutting board and knife, all-purpose pan with lid, cooking spoon, egg slicer (if serving with boiled eggs)

 

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Roxanne of Mango + Paper

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