Beef & Bok Choy Stir-Fry

• servings: 2
• total time: 25 minutes

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 Tbsps Mayonnaise

2 tsps Gochujang

1 Tbsp Sesame Oil

2 cloves Garlic

Directions

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.

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, at least 10 minutes. 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.

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.

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!

Nutrition

• Serving Size: 1/2 recipe
• Calories: 730
• Total Fat: 38g
• Saturated Fat: 10g
• Trans Fat: 1.5g
• Cholesterol: 95mg
• Sodium: 1340mg
• Total Carbohydrate: 63g
• Dietary Fiber: 3g
• Total Sugars: 13g
• Protein: 35g