Who doesn’t love a good stir fry? (I had to look up whether it was one word or two. I’m not convinced I got it right. But I am 100% positive dinner was AWESOME. I served it just like this–minus the Sriracha–for Samantha and she loved it, too.) As I was saying, who doesn’t love a good stir fry?
Think about it. You’re frying. So that implies fat and flavor and deliciousness. And you’re stirring. And that’s about the easiest thing you can do in the kitchen. (Well, besides eating over the sink, as I’ve done before a time or two.)
I love the crunchiness of the bok choy. It’s such a fun vegetable. And a healthy one, too. Even Mercola recommends it:
A deep green leafy vegetable that resembles Romaine lettuce on top and a large celery on the bottom, bok choy is a crucifer more closely related to cabbage…
…The stir fry method of cooking seems to release the best flavors.
Containing a wealth of vitamins C, A, and K, and excellent sources of calcium, magnesium, potassium, manganese, and iron, bok choy deserves its reputation as a powerhouse among vegetables. Vitamin A, for instance, is essential for a properly functioning immune system, while vitamin C is an antioxidant that shields the body from free radicals. Bok choy supplies potassium for healthy muscle and nerve function, and vitamin B6 for carbohydrate, fat, and protein metabolism.
The list of attributes for this one vegetable is virtually endless. That’s why it’s one of Dr. Mercola’s most highly recommended vegetables. (See The Best and Worst Vegetables to Eat)
And don’t even get me started on the health benefits of delicious, green-fed, green-finished, protein and fat-burning CLA-packed, omega-3 balanced, Beyond Organic BEEF! It’s [clearly] what’s for dinner, as they say, so let’s get cooking!
Ground Beef & Bok Choy Ingredients
- 2 lbs. green-finished ground beef
- 1 large head of bok choy, cleaned, ends trimmed, and stalks and leaves sliced into bite-sized pieces
- 1 can of bamboo shoots, sliced into matchsticks
- 1/2 C. scallions, sliced thinly
- 1.5 inches of fresh ginger, peeled and sliced into matchsticks
- 5 garlic cloves, minced
- 1/2 C. plus 2 T. Bragg’s liquid aminos
- 2 T. sesame seeds
- 1-2 T. coconut oil
- 1 T. sriracha or hot sauce of your choice (omit for kiddos, unless they like it hot!)
- Fresh ground pepper
Ground Beef & Bok Choy Recipe
- Brown beef in a large pan stirring frequently to break into small pieces. (If you’re like me, and want to avoid big ol’ chunks of meat, you’re going to have to use a plastic or wooden spoon to keep breaking the meat up as it cooks.)
- Once your meat is mostly browned, add bamboo shoots, scallions (reserving enough of the green parts for garnishing), ginger, and 3 cloves of minced garlic. Stir until meat is fully cooked.
- Meanwhile (I’d suggest right before adding the shoots/scallions/ginger/garlic), heat coconut oil in another large frying pan over medium heat. Add bok choy to the pan and stir to coat the cabbage with oil. Sprinkle on some fresh ground pepper.
- Once your meat is fully cooked, add 1/2 C. of your liquid aminos, the sesame seeds, and the sriracha if you want it spicy. (Since we were sharing this meal with Samantha, we skipped this step and added a little on our plates.)
- Once your bok choy begins to cook down a bit, add the remaining 2 cloves of garlic. Stir it in so that none of your bok choy misses out on that stinky goodness.
- Rotate back and forth between your two pans, stirring both often. Now’s a good time to set the table (unless you’re putting your family members to work to do that for you).
- Right before serving, add in the remaining 2 T. of Bragg’s aminos to the bok choy. Stir that in and you’re ready to serve.
- Serve with brown rice (seen in the picture, piled on like everything else) and pat yourself on the back for a job well done!