This is a simple one-pot recipe that comes together quickly on a busy night. Bok choy can come in a variety of sizes, so feel free to substitute several of a smaller variety for the large one I used, if you like. Whatever you can find will work. There is some residual liquid in the pan after cooking, but not enough to make this a soup. We ate this dish out of bowls with spoons, but you could also serve it over rice, quinoa, or any other grain of your choice.
Beef with Bok Choy
makes makes 4-6 servings
2 pounds ground grass-fed beef
1 teaspoon paprika
1/8 – 1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large onion, chopped
2 cloves garlic, grated or minced
1 large head of boy choy, sliced into 1-inch ribbons (about 15 cups)
3 tablespoons soy sauce or tamari
- Heat a dutch oven or large skillet over medium high heat. Once hot, add ground beef and brown, about 10-15 minutes.
- Reduce heat to medium and mix paprika, cayenne, salt, and pepper into browned meat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and cook until fragrant, 30 seconds to 1 minute.
- Add bok choy in batches, waiting until it is slightly wilted to accommodate more of the vegetable. Use tongs to distribute the leaves throughout the beef.
- Once all of the bok choy has been added to the pot, stir in the soy sauce, cover, and cook until the bok choy is completely softened, 5-10 minutes depending on the toughness of the bok choy ribs.