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Sautéed Beef & Bok Choy
with Marinated Radishes & Spicy Mayo
20 MIN
-$0.05/serving
2 Servings
From the Test Kitchen
A simple drizzle of mayo mixed with gochujang—a savory Korean paste made from chiles and fermented soybeans—deliciously brings together contrasting textures of tender beef, crisp bok choy, and crunchy marinated radishes. It’s all served over a bed of white rice, which tempers the bold flavors of the dish.
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NutritionPER SERVING
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Calories720 Cals (est.)
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fresh
ingredients
Title
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10 oz Ground Beef
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1 head Cauliflower
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3 oz Radishes
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10 oz Baby Bok Choy
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2 cloves Garlic
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1 Tbsp Sugar
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2 Scallions
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1 Tbsp Soy Sauce
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1 Tbsp Rice Vinegar
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2 Tbsps Mayonnaise
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2 tsps Gochujang
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1 Tbsp Sesame Oil
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1 Piece Ginger
time-saving
tips & techniques
step-by-step
instructions
1
Make the cauliflower rice
Wash and dry the fresh produce. Remove the leaves of the cauliflower, then quarter lengthwise through the core. (If you have a food processor, discard the core, then pulse the quartered cauliflower until fine.) Line a sheet pan with parchment paper. Using the large side of a box grater, grate the quartered cauliflower onto the sheet pan; discard the core. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the cauliflower rice in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly softened. Season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.
2
Prepare the ingredients & marinate the radishes
Halve the radishes lengthwise, then thinly slice crosswise. Thinly slice the scallions. In a bowl, combine the sliced radishes, sliced scallions, sesame oil, and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Combine the chopped garlic and chopped ginger in a bowl. Cut off and discard the root ends of the bok choy; thinly slice crosswise.
3
Cook the beef & bok choy
In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the beef and chopped garlic and ginger; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the sugar, soy sauce, and sliced bok choy. Cook, stirring frequently, 1 to 2 minutes, or until combined and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
4
Make the spicy mayo & serve your dish
Meanwhile, in a bowl, combine the mayonnaise, 1 teaspoon of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Serve the cooked cauliflower rice topped with the cooked beef and bok choy, marinated radishes (including any liquid), and spicy mayo. Enjoy!
1
Make the cauliflower rice
Wash and dry the fresh produce. Remove the leaves of the cauliflower, then quarter lengthwise through the core. (If you have a food processor, discard the core, then pulse the quartered cauliflower until fine.) Line a sheet pan with parchment paper. Using the large side of a box grater, grate the quartered cauliflower onto the sheet pan; discard the core. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the cauliflower rice in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly softened. Season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.
2
Prepare the ingredients & marinate the radishes
Halve the radishes lengthwise, then thinly slice crosswise. Thinly slice the scallions. In a bowl, combine the sliced radishes, sliced scallions, sesame oil, and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Combine the chopped garlic and chopped ginger in a bowl. Cut off and discard the root ends of the bok choy; thinly slice crosswise.
3
Cook the beef & bok choy
In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the beef and chopped garlic and ginger; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the sugar, soy sauce, and sliced bok choy. Cook, stirring frequently, 1 to 2 minutes, or until combined and the beef is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
4
Make the spicy mayo & serve your dish
Meanwhile, in a bowl, combine the mayonnaise, 1 teaspoon of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Serve the cooked cauliflower rice topped with the cooked beef and bok choy, marinated radishes (including any liquid), and spicy mayo. Enjoy!
Tips from Home Chefs