Beef and Bok Choy Stir Fry is a healthy everyday recipe. With a well-stocked gluten-free Asian pantry you can simply add bok choy to your grocery list and make this tonight. It's one of those recipes gluten free cooks need to keep variety in their diet.
I have a handful of favourite Asian dishes and they all seem easy because I've been making them for years. The secret is having a good selection of favourite dishes that use seasonal produce so they vary from month to month and you never get tired of them.
If you love Asian food then get your gluten-free pantry and fridge stocked with the staples to make a variety of dishes any day of the week. If you need help checkout this post, Gluten Free Asian Pantry.
- Thai sweet chile sauce
- gluten free Hoisin sauce
- gluten free soy sauce
- fish sauce
🥦 Veggies and Meat
- bok choy - try a combo of bok choy and broccoli for a change
- rice noodles
- ground beef
- onion and garlic
- Chinese five spice powder (optional but interesting)
- cilantro for finishing (optional)
See recipe card for exact amounts.
Vegetarian: This makes a great vegetarian main course by substituting tofu for the ground beef. Cube or crumble extra firm tofu and follow the same directions.
Out of noodles: Serve with plain steamed rice.
No hoisin sauce: Substitute gluten free Oyster sauce for hoisin. Although it's very different when it's all I have in the fridge, it makes a great stir fry.
A sturdy, flat-bottom wok is designed for the quick stir-fry method. The large surface area holds loads of vegetables that can easily be stirred without flipping out of the pan. That's exactly what you want for quick, healthy meals.
Your wok must be easily accessible. Mine lives in the cupboard above the fridge where I can easily reach it so there's no reason not to stir fry.
Why Eat Cruciferous Vegetables
Cruciferous vegetables are packed with vitamins, fibre and disease-fighting phytochemicals. They're part of the mustard family and include bok choy, broccoli, Brussels sprouts, kale, arugula, cabbage, collard greens and many more leafy greens.
It also includes some vegetables that are not green such as cauliflower, turnip and radish. Cruciferous vegetables are good for you, whether you eat gluten free or not. Look for more ways to enjoy them.
Teach your kids to say cruciferous vegetables and they'll be on their way toward healthy eating, even if they won't eat them yet.
When I buy ground beef I chose a large package and freeze it into amounts I need for certain dishes. This recipe calls for twelve ounces so I freeze that amount and write for Beef & Bok Choy on the label.
The label serves as a recipe idea when I see it in the freezer, the bonus is that it's already the perfect amount.
Do you have a favourite dish with cruciferous vegetables you'd like to share? Let me know in the comments below.
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Beef and Bok Choy Stir Fry
- ¼ cup Thai chile sauce
- 2 tablespoon gluten free Hoisin sauce
- 1½ tablespoon gluten free soy sauce
- ½ tablespoon fish sauce
- 2 carrots, peeled and cut in 2” strips
- 4-5 heads baby bok choy or half a head of regular bok choy, washed and cut in thick slices
- 8 oz wide rice noodles
- 2 teaspoon vegetable oil
- 12 oz ground beef
- ½ onion, sliced
- 1 garlic clove, minced
- ⅛ teaspoon Chinese five spice powder optional but interesting
- ¼ cup chopped cilantro
- Mix sauce ingredients and set aside.
- Prep vegetables and set aside.
- Place rice noodles in large bowl, cover with boiling water for 5 minutes or hot tap water for 15 minutes. Drain and set aside.
- Heat oil in wok over high heat.
- Add ground beef, onion, garlic and five spice powder. Stir-fry until meat looses its pink colour.
- Add carrots, bok choy and sauce. Stir-fry until bok choy wilts, about 3 minutes.
- Add noodles, stir to combine and allow noodles to warm up.
- Sprinkle with cilantro and serve.