Slow Carb: 15-Minute Indian Beef Keema
with Zingy Ginger Sweet Pepper & Bok Choy
Cooking time
15 minutes
Servings
2/4
Calories
410 /serving
It’s more than low carb, it’s slow carb: the focus is on meat proteins, legumes and vegetables. Indian comfort food, sans carbs? Yes please! We’re throwing a lot of tasty things at browned ground beef, because we know it can take it: ginger, shallot, tomato paste and of course, a bouquet of heart-warming spices. Sautéed veggies squirted with fresh lime juice are a tender-crisp base to serve it on, with extra wedges on the side.
We will send you:
- 250g Canadian-raised lean ground beef
- 340g Bok choy tips
- 20g Ginger
- 1 Shallot (or onion)
- 1 Lime
- 1 Sweet pepper
- 30ml Tomato paste
- 30ml Vegetable demi-glace
- 8g Curry Favour spices (garlic purée, coriander, ginger purée, sea salt, paprika, cumin, turmeric)
You will need:
2 Large pans
Oil
Salt & pepper (S&P)
Peeler
Total Fat
23 g
Saturated Fat
7 g
Sodium
450 mg
Total Carb
24 g
Sugars
9 g
Protein
30 g
Fibre
6 g
Preparation
Mise en place
Remove the root ends of the bok choy; quarter lengthwise. Halve, core and thinly slice the sweet pepper lengthwise. Peel and mince the ginger. Quarter the lime. Halve, peel and mince the shallot.
Make the keema
In a large pan, heat a drizzle of oil on medium-high. Add the shallot, tomato paste and ½ the ginger. Sauté, 30 sec. to 1 min., until fragrant. Add the beef*; season with ⅔ of the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through. Add the demi-glace and ¼ cup water (double for 4 portions). Cook, scraping up any browned bits, 2 to 3 min., until thickened.
Sauté the vegetables
In a second large pan, heat a drizzle of oil on medium-high. Add the bok choy, sweet pepper, and remaining ginger and spices. Sauté, 2 to 3 min., until beginning to soften. Add 2 tbsp water (double for 4 portions) and sauté, partially covered, 2 to 3 min., until tender. Add the juice of 2 lime wedges (double for 4 portions); stir well.
Plate your dish
Divide the vegetables between your bowls. Top with the keema. Garnish with the remaining lime wedges. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
