Char Siu-Inspired Beef Bowls
over Cauliflower 'Rice' & Asian Greens
Cooking time
25 minutes
Servings
2/4
Calories
560 /serving
You could go to Chinatown to pick up the Cantonese barbecue meats hanging in shop windows. Or you could recreate the sweet-salty flavours of char siu in an ample homemade meal, with browned ground beef, a paleo rice alternative and tender-crisp veg.
We will send you:
- 340g Canadian-raised lean ground beef (high-protein serving)
- 15ml Minced garlic
- 1 Scallion
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 340g Baby bok choy
- 15ml Toasted sesame oil
- 30ml Organic BBQ sauce (no added sugar)
- 9g Black & white sesame seeds
Contains: Mustard • Sesame
You will need:
Large pan
Microwave
Oil
Salt & pepper (S&P)
Total Fat
39 g
Saturated Fat
11 g
Sodium
330 mg
Total Carb
14 g
Sugars
5 g
Protein
40 g
Fibre
5 g
Preparation
Microwave the cauliflower rice
- Place the cauliflower rice in a medium bowl.
- Cover tightly with plastic wrap. Microwave, 5 to 7 min., until softened.
- Add a drizzle of oil and S&P; stir well.
Sauté the bok choy
- Meanwhile, roughly chop the bok choy.
- Thinly slice the scallion crosswise.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the bok choy, ½ the garlic, ½ the scallion and S&P.
- Sauté, 2 to 4 min., until beginning to soften.
- Add 2 tbsp water (double for 4 portions) and sauté, 1 to 2 min., until the water has evaporated.
- Transfer to a plate and reserve the pan.
Cook & coat the beef
- In the same pan, heat the sesame oil on medium-high.
- Add the beef*, and remaining garlic and scallion; season with S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
- Add the BBQ sauce and ¼ cup water (double for 4 portions).
- Cook, stirring often, 1 to 2 min., until the sauce has thickened.
Plate your dish
- Divide the cauliflower rice between your bowls.
- Top with the beef and bok choy.
- Garnish with the sesame seeds. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
