Beef & Bok Choy Stir-Fry
with Marinated Radishes & Spicy Mayo
Details
A simple drizzle of mayo mixed with gochujang—a savory 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 is perfect for capturing every saucy bite.
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Ingredients
10 oz
Ground Beef
½ cup
Long Grain White Rice
10 oz
Baby Bok Choy
3 oz
Radishes
1 piece
Ginger
1 tbsp
Soy Sauce
1 tbsp
Rice Vinegar
1 tbsp
Sugar
2 tbsp
Mayonnaise
2 tsp
Gochujang
1 tbsp
Sesame Oil
2 clove
Garlic
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Cook the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
step 2
Prepare the ingredients & marinate the radishes
Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise; place in a bowl. Add the sesame oil and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally. Taste, then season with salt and pepper if desired. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Peel the ginger; finely chop to get 2 teaspoons (or 4 teaspoons for 4 servings. Combine the chopped garlic and chopped ginger in a bowl. Cut off and discard the root ends of the bok choy; thinly slice crosswise.
step 3
Cook the beef & bok choy
In a large nonstick pan, heat a drizzle 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 (carefully, as the liquid may splatter), 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.
step 4
Make the spicy mayo & serve your dish
Meanwhile, in a bowl, combine the mayonnaise, 1 teaspoon of water (or 2 teaspoons for 4 servings), and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked beef and bok choy, marinated radishes (including any liquid), and spicy mayo. Enjoy!
Ingredients
10 oz
Ground Beef
½ cup
Long Grain White Rice
10 oz
Baby Bok Choy
3 oz
Radishes
1 piece
Ginger
1 tbsp
Soy Sauce
1 tbsp
Rice Vinegar
1 tbsp
Sugar
2 tbsp
Mayonnaise
2 tsp
Gochujang
1 tbsp
Sesame Oil
2 clove
Garlic
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Cook the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
step 2
Prepare the ingredients & marinate the radishes
Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise; place in a bowl. Add the sesame oil and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally. Taste, then season with salt and pepper if desired. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Peel the ginger; finely chop to get 2 teaspoons (or 4 teaspoons for 4 servings. Combine the chopped garlic and chopped ginger in a bowl. Cut off and discard the root ends of the bok choy; thinly slice crosswise.
step 3
Cook the beef & bok choy
In a large nonstick pan, heat a drizzle 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 (carefully, as the liquid may splatter), 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.
step 4
Make the spicy mayo & serve your dish
Meanwhile, in a bowl, combine the mayonnaise, 1 teaspoon of water (or 2 teaspoons for 4 servings), and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked beef and bok choy, marinated radishes (including any liquid), and spicy mayo. Enjoy!