Paleo: Korean-Style Ground Beef Bowls
with Cauliflower ‘Rice’, Bok Choy & Carrots
Cooking time
15 minutes
Servings
2/4
Calories
540 /serving
Eating Paleo may reflect the low-carb, pro-protein habits of early humans—but it makes for decidedly modern meals even for folks who don’t follow the diet. Dig into these Korean-inspired bowls and you’ll uncover all sorts of goodies, fragrant with aromas of sesame, lime and garlic. Enjoy warm mouthfuls of browned and spiced ground beef, moist with demi-glace. Alternate with carrots and bok choy, cooked to just-soft. And scoop up a base of riced cauliflower, for all sorts of soothing sensations. Whatever, winter!
We will send you:
- 340g Ground beef (high-protein serving)
- 200g Matchstick carrots
- 15ml Minced garlic
- 225g Baby bok choy
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 1 Scallion
- 1 Lime
- 15ml Toasted sesame oil
- 30ml Vegetable demi-glace
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame
You will need:
2 Large pans
Oil
Salt & pepper (S&P)
Total Fat
33 g
Saturated Fat
11 g
Sodium
1000 mg
Total Carb
26 g
Sugars
11 g
Protein
39 g
Fibre
7 g
Preparation
Mise en place
Remove the root ends of the bok choy; halve lengthwise. Thinly slice the scallion, separating the white bottom and green top. Quarter the lime.
Cook & coat the beef
In a small bowl, combine the demi-glace and ¼ cup water (double for 4 portions). In a large pan, heat a drizzle of oil on medium-high. Sauté the white bottom of the scallion, 30 sec. to 1 min., until fragrant. Add the beef*; season with ½ the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through. Add the demi-glace mixture and cook, stirring frequently, 1 to 2 min., until the beef is coated.
Sauté the cauliflower rice
Meanwhile, in a second large pan, heat a drizzle of oil on medium-high. Sauté the garlic, 30 sec. to 1 min., until fragrant. Add the cauliflower rice and sauté, 6 to 8 min., until softened; season with the remaining spices and S&P. Transfer to a bowl and keep warm. Reserve the pan.
Cook the vegetables
In the same pan, heat the sesame oil on medium. Sauté the bok choy, 2 to 3 min., until beginning to soften. Add the carrots and 3 tbsp water (double for 4 portions). Cook, partially covered, 2 to 3 min., until the bok choy have wilted and the carrots are tender.
Plate your dish
Divide the cauliflower rice between your bowls. Top with the beef and vegetables. Garnish with the green top of the scallion and lime wedges. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
