Nick’s Pick | Carb-Wise: Ground Beef Teriyaki Stir-Fry
over Spiced Cauliflower ‘Rice’
Cooking time
20 minutes
Servings
2/4
Calories
440 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. When it comes to quick and comforting, you can count on the sweet-salty allure of teriyaki glaze. Mixed with a little demi-glace, it makes fast work of nibbly ground beef and carrots in this ultra-diggable stir-fry, served with seared to translucent bok choy (using the same pan, y’all!). Subbing the usual rice grains for finely textured cauliflower gives you an additional serving of veg, and you’ll make it special by sautéing it with scallion and sesame-led spices.
We will send you:
- 250g Canadian-raised lean ground beef
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 200g Diced carrots
- 1 Scallion
- 225g Baby bok choy
- 30ml Teriyaki glaze
- 30ml Vegetable demi-glace
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Soy, Wheat
You will need:
2 Large pans
Oil
Salt & pepper (S&P)
Total Fat
25 g
Saturated Fat
8 g
Sodium
1340 mg
Total Carb
26 g
Sugars
15 g
Protein
30 g
Fibre
6 g
Preparation
Sauté the cauliflower rice
Thinly slice the scallion crosswise, separating the white bottom and green top. In a large pan, heat a drizzle of oil on medium. Add the cauliflower rice and sauté, 8 to 10 min., until softened; season with S&P. Add ½ the white bottom of the scallion and ⅓ of the spices. Sauté, 1 to 2 min., until fragrant.
Mise en place
Meanwhile, remove the root ends of the bok choy; halve lengthwise (quarter if large).
Cook the bok choy
In a second large pan, heat a drizzle of oil on medium-high. Add the bok choy and 2 tbsp water (double for 4 portions). Cook, partially covered, 2 to 3 min. per side, until browned and beginning to soften; season with ½ the remaining spices and S&P. Transfer to a plate. Wipe out and reserve the pan.
Make the stir-fry
In the same pan, heat a drizzle of oil on medium-high. Add the carrots and remaining white bottom of the scallion. Sauté, 1 to 2 min., until fragrant. Add the beef*; season with the remaining spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through. Add the teriyaki glaze, demi-glace and 1 tbsp water (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until the beef is coated.
Plate your dish
Divide the cauliflower rice between your bowls. Top with the stir-fry and bok choy. Garnish with the green top of the scallion. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
