Stir-Fried Ginger Beef with Bok Choy and Brown Rice

Tender strips of lean beef sirloin flash-cooked with ginger, crisp baby bok choy, and scallion greens served over wholesome brown rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 5
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $8.20/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-FODMAP
• High-Protein
• Low-Sugar

Tags

• stir-fry
• quick
• healthy
• savory

Ingredients

• 1.5 pound beef top sirloin steak (lean, thinly sliced across the grain)
• 3 package pre-cooked brown rice (ready-to-heat pouches)
• 6 cup baby bok choy (washed and chopped)
• 1 tablespoon fresh ginger (peeled and grated)
• 0.5 cup scallion greens (dark green tops only, sliced)
• 3 tablespoon gluten-free tamari
• 1 tablespoon sesame oil (toasted)
• 1 tablespoon garlic-infused olive oil
• 0.5 teaspoon salt

Instructions

1. Heat the brown rice pouches according to package instructions (about 90 seconds per pouch) and divide among five serving bowls.
2. Heat 1 tablespoon of garlic-infused olive oil in a large wok or skillet over high heat. Add the sliced sirloin strips and 1/4 teaspoon of the salt. Stir-fry for 3 to 4 minutes until browned and cooked through to 145°F. Remove beef to a plate.
3. In the same hot pan, add the sesame oil, grated ginger, and chopped baby bok choy with the remaining 1/4 teaspoon salt. Stir-fry for 3 minutes until the greens are wilted and stems are tender-crisp.
4. Return the beef to the skillet, pour in the gluten-free tamari, and add the scallion greens. Toss vigorously for 1 minute until thoroughly heated and coated.
5. Spoon the beef and bok choy mixture generously over the warm brown rice bowls.

Notes

Using lean top sirloin keeps saturated fat well under the threshold while delivering generous protein.

Nutrition (per serving)

• Calories: 550
• Protein: 33.8 g
• Carbohydrates: 43.1 g
• Fat: 27.3 g
• Fiber: 3.3 g
• Sodium: 947 mg
• Saturated Fat: 8.6 g
• Sugar: 0.1 g
• Cholesterol: 107 mg