Beef & Bok Choy Stir-Fry with Cauliflower Rice

Beef & Bok Choy Stir-Fry

with Cauliflower Rice

20 MIN
2 Servings
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Vegetarian
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Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

In this quick stir-fry, thinly sliced beef and sautéed bok choy are served over light, fluffy cauliflower rice, which takes just a few minutes in the pan to turn deliciously tender.

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  • Nutrition
    PER SERVING
  • Calories
    400 Cals (est.)
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fresh
ingredients
Beef & Bok Choy Stir-Fry with Cauliflower Rice
Title
time-saving
tips & techniques
Baby Bok Choy
Rice Vinegar
Togarashi Spice Blend
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the bok choy:
1 Prepare the bok choy:

Wash and dry the bok choy. Cut off and discard the root end; roughly chop, separating the stems and leaves.

Cook the beef:
2 Cook the beef:

Pat the beef dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the bok choy stems:
3 Cook the bok choy stems:

Add the chopped bok choy stems to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the broth (carefully, as the liquid may splatter), vinegar, and coconut aminos. Increase the heat to high and cook, stirring occasionally, 4 to 5 minutes, or until the bok choy is tender and the liquid is reduced in volume.

Cook the cauliflower rice:
4 Cook the cauliflower rice:

While the bok choy stems cook, in a medium saucepan, heat a drizzle of olive oil on medium-high until hot. Add the cauliflower rice; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.

Finish & serve your dish:
5 Finish & serve your dish:

Add the cooked beef and chopped bok choy leaves to the pan of bok choy stems. Cook, stirring frequently, 1 to 2 minutes, or until the leaves are wilted and the liquid is thickened. Turn off the heat and season with salt and pepper to taste. Serve the cooked cauliflower rice topped with the cooked beef and bok choy. Garnish with the togarashi seasoning. Enjoy!

Tips from Home Chefs

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Beef & Bok Choy Stir-Fry

Prepare the bok choy:
1 Prepare the bok choy:

Wash and dry the bok choy. Cut off and discard the root end; roughly chop, separating the stems and leaves.

2 Cook the beef:

Pat the beef dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the beef:
Cook the bok choy stems:
3 Cook the bok choy stems:

Add the chopped bok choy stems to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the broth (carefully, as the liquid may splatter), vinegar, and coconut aminos. Increase the heat to high and cook, stirring occasionally, 4 to 5 minutes, or until the bok choy is tender and the liquid is reduced in volume.

4 Cook the cauliflower rice:

While the bok choy stems cook, in a medium saucepan, heat a drizzle of olive oil on medium-high until hot. Add the cauliflower rice; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.

Cook the cauliflower rice:
Finish & serve your dish:
5 Finish & serve your dish:

Add the cooked beef and chopped bok choy leaves to the pan of bok choy stems. Cook, stirring frequently, 1 to 2 minutes, or until the leaves are wilted and the liquid is thickened. Turn off the heat and season with salt and pepper to taste. Serve the cooked cauliflower rice topped with the cooked beef and bok choy. Garnish with the togarashi seasoning. Enjoy!

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