When it comes to searching for new recipes to try in our house, I often Google recipe ideas that include words like “Paleo” or “Whole30” in my searches. This is not because we are a grain-free, dairy-free or Paleo household (we definitely are not) but because Paleo and Whole30-friendly recipes are made with real, whole foods I feel good about preparing for my family. They’re usually simple and veggie-packed which appeals to me as well.
We’ve been a Blue Apron-lovin’ family for years now (I think I ordered my first delivery back in 2014) and when I received an email from Blue Apron about their latest partnership with Whole30 during the month of September, my interest was instantly piqued. We continually order Blue Apron deliveries in our house because we love the meals and they way they expose us to different spices, cuisines and cooking methods and I had a feeling their Whole30 recipes would be serious winners.
Spoiler alert: They were wonderful!
Ryan and I almost always order for the two-person plan from Blue Apron (unless we have guests coming in town and want to streamline meal planning and then we’ve opted for the four-person family plan in the past) and our most recent delivery came packed with three Whole30-approved recipes. We opted for three Whole30 meals in our delivery and Blue Apron shipped farm-fresh ingredients and three easy-to-follow recipe cards our way, but every week you may choose two or three recipes from an assortment of 8 recipes and combine any of the recipes you’d like. (I highly recommend trying some of their vegetarian meals if you’re not following Whole30, as they’re often some of our absolute favorites!)
While I know many people are well aware of Whole30 by now, in case you aren’t familiar with the program, it’s a 30-day reset for your health, habits and relationship with food. The program is designed to help you figure out how the foods you’ve been eating affect the way you feel, look and live. It’s based around consuming only whole, nutrient-dense foods, including lots of vegetables, natural healthy fats, seafood, meat, eggs, fruit, herbs, spices and seasonings.
Whether or not you happen to currently be in the middle of a September Whole30, today’s recipe deserves a spot on your dinner menu. This recipe for Whole30 Beef & Bok Choy Stir-Fry was our favorite meal from our most recent Blue Apron delivery and incorporates fresh vegetables and delicious Asian flavors.
It was also a breeze to make — less than 30 minutes from start to finish — so keep this one on your radar for a quick and healthy weeknight meal.
Whole30 Beef & Bok Choy Stir-Fry with Cauliflower Rice
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Prep Time:
Yield:
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PinDescription
A deliciously flavorful Whole30-approved recipe for thinly sliced beef and bok choy stir-fry served over a light and fluffy cauliflower rice.
Ingredients
-
10 oz Thinly Sliced Beef
-
½ lb Cauliflower Rice
- 10 oz Baby Bok Choy
-
⅓ cup Chicken Bone Broth
-
2 tablespons Coconut Aminos
- 1 tablespoon Rice Vinegar
- 1 tablespoon Togarashi Seasoning (or Japanese 7 Spice Blend)
Instructions
- Prepare the bok choy: Wash and dry the bok choy. Cut off and discard the root end; roughly chop, separating the stems and leaves.
- Cook the beef: Pat the beef dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
- Cook the bok choy stems: Add the chopped bok choy stems to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the broth(carefully, as the liquid may splatter), vinegar, and coconut aminos. Increase the heat to high and cook, stirring occasionally, 4 to 5 minutes, or until the bok choy is tender and the liquid is reduced in volume.
- Cook the cauliflower rice: While the bok choy stems cook, in a medium saucepan, heat a drizzle of olive oil on medium-high until hot. Add the cauliflower rice; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.
- Add the cooked beef and chopped bok choy leaves to the pan of bok choy stems. Cook, stirring frequently, 1 to 2 minutes, or until the leaves are wilted and the liquid is thickened. Turn off the heat and season with salt and pepper to taste. Serve the cooked cauliflower rice topped with the cooked beef and bok choy. Garnish with the togarashi seasoning. Enjoy!
Nutrition
- Serving Size: 1/2 recipe
- Calories: 400
- Sugar: 4g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 6g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg
Keywords: whole30, stir fry
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from Health & Wellness https://www.pbfingers.com/whole30-beef-bok-choy-stir-fry-with-cauliflower-rice/
Debora Mary - Blog 