Recipe: Beef and Bok Choy

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

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

  1. Heat a dutch oven or large skillet over medium high heat. Once hot, add ground beef and brown, about 10-15 minutes.
  2. Reduce heat to medium and mix paprika, cayenne, salt, and pepper into browned meat.
  3. Add onion and cook until softened, about 5 minutes.
  4. Add garlic and cook until fragrant, 30 seconds to 1 minute.
  5. 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.
  6. 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.