Thai Beef Bok Choy Bowls

INGREDIENTS:

3 Tbsp avocado or grapeseed oil, divided
1 pound of grass-fed ground beef or turkey (pasture raised )
2-3 garlic cloves, minced
1 tsp sea salt
1 Tbsp coconut aminos
1 Tbsp clean sriracha (I use Sky Valley Brand)
3 tsp Sambal Oelek chili paste
3 tsp Fish Sauce
2 tsp honey
1 package of cauliflower rice (I usually buy frozen) OR
1 cup brown rice (cooked)—if not using cauliflower rice
1 large bok choy or 4-5 baby bok choy, chopped
4-5 eggs (depending on how many you are serving)
green onion, chopped
Toppings: clean hot sauce or red pepper flakes, sesame seeds, green onions

INSTRUCTIONS:

Heat a large skillet over medium high heat and add 1 Tbsp oil. Add the ground meat and saute for about 5-7 minutes until fully cooked, breaking the meat up into small pieces as it cooks.
While the beef is cooking combine the sauce ingredients (garlic through honey) into a small bowl and set aside.
Remove beef from pan and cover so that the meat stays warm. Optional: remove any excess oil from meat. I like to use one of the bowls that I’ll use for the meal to avoid another dish to wash.
Cook cauliflower rice. Keep the heat on medium and add another Tbsp fat to the skillet. Add the cauliflower rice and break up (if frozen) and cook for 5-10 minutes on medium high heat until cooked through, stirring occasionally. You can add some garlic powder and a little sea salt if desired. Remove from heat and transfer to a bowl.
If using brown rice, cook according to package instructions.
If needed, add another tablespoon of oil to the pan (this will vary depending on type/fat content meat your use). Add the chopped bok choy to the pan and cook for 3-5 minutes. Remove from heat and cover to keep warm.
Add the cooked meat back into the pan (on low or medium heat) and add the sauce, stirring to combine. Turn down heat to simmer and cover to stay warm.
In a separate pan, add a little oil to the pan. Crack the egg over the pan and cook until the whites are set and the yolk is cooked to your liking.
Fill each bowl starting with either the brown rice or cauliflower rice, add beef, bok choy and fried egg. Top with green onion and hot sauce, if desired.

NOTE:

Time saving techniques:
- Make the sauce in advance (or even during your prep day).
- Cook rice in advance.I like to make this on prep day in my Instant Pot.
- Cook the cauliflower rice in advance or use leftovers.
Recommend using organic, pasture raised meat and eggs, if possible.

THAI BEEF BOK CHOY BOWLS

Yield: 4-6 Servings

Author: Stephanie Potter

Ingredients

3 Tbsp avocado or grapeseed oil, divided
1 pound of grass-fed ground beef or turkey (pasture raised )
2-3 garlic cloves, minced
1 tsp sea salt
1 Tbsp coconut aminos
1 Tbsp clean sriracha (I use Sky Valley Brand)
3 tsp Sambal Oelek chili paste
3 tsp Fish Sauce
2 tsp honey
1 package of cauliflower rice (I usually buy frozen) OR
1 cup brown rice (cooked)—if not using cauliflower rice
1 large bok choy or 4-5 baby bok choy, chopped
4-5 eggs (depending on how many you are serving)
green onion, chopped
Toppings: clean hot sauce or red pepper flakes, sesame seeds, green onions

Instructions

Heat a large skillet over medium high heat and add 1 Tbsp oil. Add the ground meat and saute for about 5-7 minutes until fully cooked, breaking the meat up into small pieces as it cooks.
While the beef is cooking combine the sauce ingredients (garlic through honey) into a small bowl and set aside.
Remove beef from pan and cover so that the meat stays warm. Optional: remove any excess oil from meat. I like to use one of the bowls that I’ll use for the meal to avoid another dish to wash.
Cook cauliflower rice. Keep the heat on medium and add another Tbsp fat to the skillet. Add the cauliflower rice and break up (if frozen) and cook for 5-10 minutes on medium high heat until cooked through, stirring occasionally. You can add some garlic powder and a little sea salt if desired. Remove from heat and transfer to a bowl.
If using brown rice, cook according to package instructions.
If needed, add another tablespoon of oil to the pan (this will vary depending on type/fat content meat your use). Add the chopped bok choy to the pan and cook for 3-5 minutes. Remove from heat and cover to keep warm.
Add the cooked meat back into the pan (on low or medium heat) and add the sauce, stirring to combine. Turn down heat to simmer and cover to stay warm.
In a separate pan, add a little oil to the pan. Crack the egg over the pan and cook until the whites are set and the yolk is cooked to your liking.
Fill each bowl starting with either the brown rice or cauliflower rice, add beef, bok choy and fried egg. Top with green onion and hot sauce, if desired.