Paleo: Ginger Ground Beef & Bok Choy
with Spiced Peanuts & Cauliflower ‘Rice’
Cooking time
15 minutes
Servings
2/4
Calories
630 /serving
Crunch into delightfully spiced and toasted peanuts with every bite of this quick picker upper supper. They’re the perfect protein-packed topper for a paleo-friendly meal that takes only 15 minutes to make. Brown ground beef on the stovetop with our Mellow Sesame seasonings, garlic and ginger for full-bodied flavour. Add bok choy to cook until tender-crisp, and serve up these Asian-inspired comforts over a helping of riced cauliflower that cares not for carbs.
We will send you:
- 340g Ground beef (high-protein serving)
- 15ml Minced garlic
- 340g Baby bok choy
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 15ml Ginger paste
- 25g Chopped peanuts
- 30ml Vegetable demi-glace
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Peanuts, Sesame
You will need:
Medium pan
Large pan
Oil
Salt & pepper (S&P)
Total Fat
42 g
Saturated Fat
12 g
Sodium
1030 mg
Total Carb
22 g
Sugars
9 g
Protein
43 g
Fibre
6 g
Preparation
Mise en place & toast the peanuts
Remove the root ends of the bok choy; separate the leaves. In a large pan, heat ½ tbsp oil (double for 4 portions) on medium. Add the peanuts and toast, stirring frequently, 1 to 2 min., until lightly browned and fragrant. Transfer to a bowl and add ½ tsp of the spices (double for 4 portions); stir well. Wipe out and reserve the pan.
Sauté the cauliflower rice
In a medium pan, heat a drizzle of oil on medium-high. Add the cauliflower rice and ½ the garlic. Sauté, 6 to 8 min., until softened; season with ⅓ of the remaining spices and S&P.
Start the beef
Meanwhile, in the reserved pan, heat a drizzle of oil on medium. Add the ginger and remaining garlic. Sauté, 30 sec. to 1 min., until fragrant. Increase the heat to medium-high. Add the beef*; season with the remaining spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
Finish the beef & cook the bok choy
To the pan of beef, add the demi-glace and ⅓ cup water (double for 4 portions). Reduce the heat to low and simmer, stirring frequently, 1 to 2 min., until slightly thickened. Add the bok choy and cook, partially covered, 3 to 4 min., until tender; season with S&P.
Plate your dish
Divide the cauliflower rice between your plates. Top with the beef and bok choy. Garnish with the peanuts. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
