Ground Beef Teriyaki Stir-Fry
over Spiced Cauliflower ‘Rice’
Cooking time
20 minutes
Servings
2/4
Calories
420 /serving
When you need some carb-smart comfort, teriyaki glaze makes fast work of nibbly ground beef and carrots. This diggable stir-fry is served with seared-to-translucent bok choy (using the same pan, y’all!) and subs the usual rice grains for spiced cauliflower studded with scallion.
We will send you:
- 250g Canadian-raised lean ground beef
- 100g Nantes carrots
- 1 Scallion
- 225g Baby bok choy
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 30ml Teriyaki glaze
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Sesame • Soy • Wheat
You will need:
2 Large pans
Oil
Salt & pepper (S&P)
Total Fat
25 g
Saturated Fat
8 g
Sodium
1270 mg
Total Carb
20 g
Sugars
12 g
Protein
29 g
Fibre
5 g
Preparation
Sauté the cauliflower rice
- Thinly slice the scallion crosswise, separating the white bottom and green top.
- In a large pan, heat a drizzle of oil on medium.
- Add the cauliflower rice and sauté, 8 to 10 min., until softened; season with S&P.
- Add ½ the white bottom of the scallion and ⅓ of the spices. Sauté, 1 to 2 min., until fragrant.
Mise en place
- Meanwhile, remove the root ends of the bok choy; halve lengthwise (quarter if large).
- Small-dice the carrots.
Cook the bok choy
- In a second large pan, heat a drizzle of oil on medium-high.
- Add the bok choy and 2 tbsp water (double for 4 portions).
- Cook, partially covered, 2 to 3 min. per side, until browned and beginning to soften; season with ½ the remaining spices and S&P.
- Transfer to a plate. Wipe out and reserve the pan.
Make the stir-fry
- In the same pan, heat a drizzle of oil on medium-high.
- Add the carrots and remaining white bottom of the scallion. Sauté, 1 to 2 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 teriyaki glaze and 1 tbsp water (double for 4 portions). Cook, stirring often, 1 to 2 min., until the beef is coated.
Plate your dish
- Divide the cauliflower rice between your bowls.
- Top with the stir-fry and bok choy.
- Garnish with the green top of the scallion. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
