Chef Lindsay O'Neill Australian Grassfed Beef Bowl with Bok Choy & Coconut-Sesame Drizzle
- Prep time 20Min
- Cook time 25Min
- Technique Pan Fry / Saute
- Meat Beef
- Cut Ground
- Serves 2
Nutrient-rich Australian grassfed beef, crisp veggies and a coconut-sesame drizzle.
Ingredients
Beef
- 1 lb (450 g) Australian grassfed ground beef
- Salt and pepper, to taste
- 1 tbsp ginger, minced
- 1 tbsp lemon zest (about 1 lemon)
- 1-2 tbsp coconut aminos
- Sesame oil (optional drizzle)
Vegetables & Base
- 2-3 heads baby bok choy
- 2 medium beets, chopped
- 1 large avocado
- 1 tbsp lemon juice
- Sesame seeds
- Cooked jasmine rice, brown rice or cauliflower rice (optional)
Coconut-Sesame Drizzle
- 2 tbsp coconut aminos
- 1 tsp sesame oil
- 1 tbsp lime juice
- Optional: pinch red pepper flakes
Method
Preheat the oven to 400°F (205°C). Place the beets on a baking pan, toss with a little oil, salt and pepper, and spread into an even layer. Roast for 20-25 minutes, stirring once halfway through, until tender and lightly caramelized. Set aside.
Cook the ground beef in a skillet over medium heat with salt, pepper, ginger and a splash of coconut aminos until browned.
Sauté the bok choy in a small amount of sesame oil until just tender and bright green.
Assemble bowls with the cooked beef, bok choy, roasted beets and fresh avocado. Add cooked jasmine rice, brown rice or cauliflower rice, if desired.
Whisk together the coconut aminos, sesame oil and lime to make the drizzle. Add a pinch of red pepper flakes (optional).
Drizzle over the bowls and finish with a sprinkle of sesame seeds.
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