There are few recipes that are on rotation during the week so that I don’t go insane. My top two though are Slow-Roasted Chicken with Tomatoes and Bacon and this Ground Beef, Bok Choy and Carrot Stir Fry. As you can see, my love for five ingredient or less meals are at an all time high. That’s what happens when you’re juggling five million balls in the air.
This Stir Fry recipe can be made with whatever you have on hand. There are always carrots in my crisper drawer along with some kind of leafy green, like kale or spinach. However, I really love the flavor of the bok choy and it’s cheap so win win.
This Ground Beef, Carrot and Bok Choy Stir Fry is tossed in a sauce made of soy sauce, sesame oil and ginger. It’s light enough to season the veggies and meat but doesn’t overwhelm the entire meal. Lately, I’ve been serving the stir fry alongside collard green leaves. I don’t know about you but I love eating with my hands. It makes me a lot more in tune with my body and my hunger level.
Like I said earlier, you can get creative with this recipe and use whatever vegetables that are currently at your disposal. What’s the fun in cooking if you can’t follow your whims? Enjoy!
Ground Beef, Carrot and Bok Choy Stir Fry
This Ground Beef, Carrot and Bok Choy Stir Fry is a weeknight favorite in my household! A light sauce is tossed with the veggies and meat, then served alongside raw collard green leaves.
Stir Fry Sauce
- 2 teaspoons soy sauce or coconut aminos
- 1/2 teaspoon sesame oil
- 1 1/2 teaspoons ginger
- 2 teaspoons sesame oil, divided
- 1/2 onion, diced
- 2 carrots, shaved
- 1 head bok choy, chopped
- 1-pound grass-fed ground beef
Garnish: 1/2 tablespoon Nori Komi Furikake
- Whisk together the ingredients for the stir fry sauce and set aside.
- In a large sauté pan, heat 1 teaspoon sesame oil. Add onion, carrots and bok choy, cook until the onions are translucent and the bok choy is wilted. Transfer to a plate and set aside.
- In the same skillet add the remaining 1 teaspoon of sesame oil and cook the ground beef until browned. Add the vegetables back into the pan. Pour the stir fry sauce over top and toss. Garnish with Nori Komi Furikake. Serve rolled up in raw collard green leafs.