Beef & Bok Choy Stir-Fry

with Cauliflower Rice

20 MIN

2 Servings

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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.)

View Full Nutrition

fresh

ingredients

10 oz Thinly Sliced Beef
½ lb Cauliflower Rice
10 oz Baby Bok Choy
⅓ cup Brodo Chicken Bone Broth
2 Tbsps Coconut Aminos (Seasoning Sauce)
1 Tbsp Rice Vinegar
1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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.

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!