Carb-Wise: Spicy Sesame Ground Beef over Quinoa
with Sautéed Bok Choy & Cilantro
Cooking time
20 minutes
Servings
2/4
Calories
670 /serving
Every forkful is filled with flavour and fun, as you dig into this quick Asian-themed dinner. A generous portion of pan-browned ground beef soaks up hints of sesame and sweet soy sauce, along with lime for acidity and gochujang for fire (turn up the heat as much as you’d like). You’ll serve it with tender bok choy tips over fluffed quinoa, a fave carb-conscious option. Fresh cilantro adds an air of freshness to the works.
We will send you:
- 250g Ground beef
- 450g Bok choy tips
- 15ml Minced garlic
- 1 Bunch of cilantro
- 1 Lime
- 15g Gochujang
- 15ml Toasted sesame oil
- 95g White quinoa
- 30ml Sweet soy sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
32 g
Saturated Fat
9 g
Sodium
1480 mg
Total Carb
63 g
Sugars
20 g
Protein
36 g
Fibre
8 g
Preparation
Cook the quinoa
Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions), ⅓ of the spices and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 16 to 18 min., until tender. Fluff the quinoa.
Mise en place
Meanwhile, pick ½ the cilantro leaves off the stems; roughly chop the remaining leaves and stems. Remove the root ends of the bok choy; halve lengthwise (quarter if large).
Sauté the bok choy
In a large pan, heat a drizzle of oil on medium-high. Add the bok choy and sauté, 3 to 5 min., until tender; season with ½ the remaining spices. Transfer to a plate and keep warm. Reserve the pan.
Cook & coat the beef
Juice the lime. In the reserved pan, heat the sesame oil (start with ½) on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the beef*; season with the remaining spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through. Add the gochujang (add ½ for medium spicy), soy sauce and lime juice. Cook, stirring occasionally, 2 to 3 min., until coated and combined.
Finish & serve
To the pot of quinoa, add the chopped cilantro; stir well. Divide the quinoa between your bowls. Top with the beef and bok choy. Garnish with the remaining cilantro. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
