Beef and Bok Choy is one of those everyday recipes my family enjoys. I know my pantry includes the necessary ingredients; gluten free hoisin sauce, fish sauce, Chinese five spice powder and rice noodles. Knowing this I can simply add bok choy to my grocery list and make this quick weeknight stir-fry anytime.
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When the calendar turns to January I welcome the idea of eating healthier foods. If making more home cooked meals is important to you, or at least on your mind, then I highly recommend buying a wok. A sturdy, flat-bottom wok has many uses. Most importantly the large surface area of a wok is ideal for the quick stir-fry method. It can hold lots of vegetables and that is exactly what I am looking for at this time of year.
Bok Choy and Other Cruciferous Vegetables
Bok choy is a cruciferous vegetable that are packed with vitamins, fiber, and disease-fighting phytochemicals. They are part of the mustard family and include bok choy, broccoli, brussel sprouts, kale, arugula, cabbage, collard greens and many more leafy green vegetables. It also includes some vegetables that are not green such as cauliflower, turnip and radish. Cruciferous vegetables are good for you so in the spirit of healthy eating I am planning to cook and eat more of them this year.
Organize For Success – Beef and Bok Choy
When I buy ground beef I chose a large package and freeze it into amounts I need for certain dishes. This recipe calls for three-quarters of a pound so I freeze that amount and write For Beef & Bok Choy on the label. This label serves as a reminder for me to make this dish with the added benefit that it is already the amount I need.
A Little Pantry Tip
No matter what ingredients I have in my pantry, fridge or freezer I always want to know what else I can make with them. You can read my post on a basic gluten free Asian pantry for lots of ideas but here are a few recipes that use some of the same ingredients as this recipe.
- -Chinese five spice powder – Pork Tenderloin with Asian flavours
- -GF Hoisin sauce – Hoisin Glazed Pork Ribs and Asian Salad Dressing
- –Fish Sauce or a Vegan Fish Sauce Substitute – Vietnamese Pork in Tomato Sauce
Do you have a tip or a method that works for keeping the food in your kitchen moving? I’d love to hear about it in the comments below.
|¼ cup Thai chile sauce|
|2 Tbsp GF Hoisin sauce|
|1½ Tbsp GF soy sauce|
|½ Tbsp fish sauce|
|2 carrots, peeled and cut in 2” strips|
|4-5 baby bok choy or half a head of regular bok choy, washed and cut in thick slices|
|NOODLES - 8 oz wide rice noodles|
|2 tsp vegetable or peanut oil|
|12 oz ground beef|
|½ onion, sliced|
|1 garlic clove, minced|
|⅛ tsp Chinese five spice powder|
|GARNISH – 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.