Chef Lindsay O'Neill Australian Grassfed Beef Bowl with Bok Choy & Coconut-Sesame Drizzle
- Prep time 15Min
- Cook time 15Min
- 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
- 2-3 cloves of garlic
- 1-2 tsp coconut aminos
- Sesame oil (optional drizzle)
Vegetables & Base
- 2-3 heads baby bok choy
- 2 medium beets, chopped
- 1 large avocado
- Sesame seeds
- Cooked jasmine rice, brown rice or cauliflower rice (optional)
Coconut-Sesame Drizzle
- 2 tbsp coconut aminos
- 1 tsp sesame oil
- 1 tbsp rice vinegar
- Optional: pinch red pepper flakes
Method
Cook the ground beef in a skillet over medium heat with salt, pepper, garlic 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 and sesame oil to make the drizzle. Add a pinch of red pepper flakes (optional).
Drizzle over the bowls and finish with a sprinkle of sesame seeds.
Chef Note: :
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