Nick’s Pick | Carb-Wise: Thai-Inspired Basil Ground Beef
over Quinoa with Roasted Bok Choy
Cooking time
20 minutes
Servings
2/4
Calories
690 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Cozy up to a casual, carb-smart supper that will have you dreaming of warmer climates as you delve in. The scent of lemongrass, ginger and a faint prickle of cayenne pepper plays over these plates of browned ground beef, oomphed with splashes of rice vinegar and sweet soy sauce. Serve it over nutritious quinoa, with roasted bok choy and a scattering of scallion and fresh basil leaves for extra fragrance.
We will send you:
- 250g Canadian-raised lean ground beef
- 15ml Minced garlic
- 450g Bok choy tips
- 15ml Ginger paste
- 1 Bunch of basil
- 1 Scallion
- 60ml Rice vinegar
- 95g White quinoa
- 60ml Sweet soy sauce
- 10g Warm Lemongrass spices (toasted white sesame seeds, garlic, onion, cinnamon, nutmeg, coriander seeds, cayenne pepper, lemongrass, galangal)
Contains: Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Medium pan
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
25 g
Saturated Fat
8 g
Sodium
1760 mg
Total Carb
84 g
Sugars
36 g
Protein
37 g
Fibre
9 g
Preparation
Cook the quinoa
Preheat the oven to 450°F. Using a strainer, rinse the quinoa. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the garlic and ½ the ginger. Sauté, 30 sec. to 1 min., until fragrant. Add the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff and keep warm.
Mise en place
Meanwhile, remove the root ends of the bok choy; halve lengthwise (quarter if large). Pick the basil leaves off the stems; roughly chop the leaves and thinly slice the stems, discarding the bottom inch. Thinly slice the scallion crosswise, separating the white bottom and green top.
Roast the bok choy
On a lined sheet pan, toss the bok choy with the remaining ginger, a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 7 to 9 min., until tender.
Cook & coat the beef
Meanwhile, in a medium pan, heat a drizzle of oil on medium-high. Add the basil stems, white bottom of the scallion and remaining garlic. Sauté, 30 sec. to 1 min., until fragrant. Add the beef*; season with the remaining spices and S&P. Cook, breaking up the meat, 3 to 5 min., until partially cooked. Add the soy sauce and vinegar. Cook, stirring frequently, 2 to 3 min., until cooked through and coated. Add ½ the basil leaves; stir well.
Plate your dish
Divide the quinoa between your bowls. Top with the beef and bok choy. Garnish with the green top of the scallion and the remaining basil leaves. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
