Protein Upgrade | Speedy Lemongrass-Lime ORGANIC Ground Beef Stir-Fry
over Fragrant Cauliflower ‘Rice’
Cooking time
15 minutes
Servings
2/4
Calories
560 /serving
You’re looking at some prime paleo real estate right here, and you’ll be ready to move in within 15 minutes. The focus feature is meat proteins, thanks to a generous helping of ground beef—certified organic, so it’s better for you and the environment. It’s powerfully perfumed with minced lemongrass, with back up from freshly squeezed lime juice and honey for beautiful balance. Save room for garlicky bok choy and fragrant riced cauliflower (and we do mean fragrant, with more lemongrass, garlic and spices).
We will send you:
- 340g Organic lean ground beef (raised without antibiotics by Canadian farmers)
- 15ml Minced garlic
- 225g Bok choy tips
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 1 Lime
- 15g Minced lemongrass
- 30ml Vegetable demi-glace
- 7g Honey
- 9g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
You will need:
Medium pan
Large pan
Oil
Salt & pepper (S&P)
Total Fat
36 g
Saturated Fat
11 g
Sodium
500 mg
Total Carb
24 g
Sugars
8 g
Protein
38 g
Fibre
6 g
Preparation
Sauté the cauliflower rice
In a medium pan, heat a drizzle of oil on medium-high. Add the cauliflower rice and sauté, 6 to 8 min., until softened; season with ⅓ of the spices and S&P. Add ½ the garlic and ½ the lemongrass. Sauté, 1 to 2 min., until fragrant. Transfer to a bowl and reserve the pan.
Cook & coat the beef
Meanwhile, quarter the lime. In a large pan, heat a drizzle of oil on medium-high. Add the beef*; season with ½ the remaining spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through. Add the remaining lemongrass and cook, stirring frequently, 1 to 2 min., until fragrant. Add the honey, demi-glace, juice of ½ the lime wedges, 2 tbsp water (double for 4 portions) and S&P. Cook, scraping up any browned bits, 1 to 2 min., until the beef is coated.
Mise en place
Meanwhile, remove the root ends of the bok choy; halve lengthwise (quarter if large).
Sauté the bok choy
In the reserved pan, heat a drizzle of oil on medium-high. Add the bok choy, remaining garlic and spices, 1 tbsp water (double for 4 portions) and S&P. Sauté, 2 to 3 min., until crisp-tender.
Plate your dish
Divide the cauliflower rice between your plates. Top with the beef and bok choy. Garnish with the remaining lime wedges. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
