Meal planning is all the rage these days but I can’t muster up the energy on Sundays to prep for the week ahead. Spend three hours batch cooking or spend valuable time with my friends and family – I choose the later. I’m not bashing it by any means, I think it has great value and can really help someone eat healthier. It’s just isn’t for someone who is as impatient and ADD as me.
Instead, I usually buy a few staples from the farmers market on Sundays like vegetables and meat. That coupled with a stock pantry prepares me for five days worth of lunches and dinners.
Lately, this easy Ground Beef, Carrot and Bok Choy stir-fry has been on repeat in my household. It reminds me of the lettuce cups you can order from PF Changes but healthier and tastier. A simple sauce of sesame oil, soy sauce and ginger packs a wallop of flavor that is downright addicting when added to the veggies and ground beef.
With less than five ingredients, this stir-fry comes together in minutes – perfect for when you want dinner on the table fast. You can serve it over brown rice or wrapped in de-stemmed collard greens. Enjoy!
- 2 teaspoons soy sauce or coconut aminos
- ½ teaspoon sesame oil
- 1½ teaspoons ginger
- 2 teaspoons sesame oil, divided
- ½ onion, diced
- 2 carrots, shaved
- 1 head bok choy, chopped
- 1 pound grass-fed ground beef
- Whisk together the ingredients for the stir fry sauce and set aside.
- In a large saute pan, heat 1 teaspoon sesame oil. Add onion, carrots and bok choy, cook until the onions are translucent and the bok choy is wilted. Transfer to a plate and set aside.
- In the same skillet add the remaining 1 teaspoon of sesame oil and cook the ground beef until browned. Add the vegetables back into the pan. Pour the stir fry sauce over top and toss. Garnish with Nori Komi Furikake.