I’m a planner. I like to be prepared.
I always want to be ready.
To equip and organize myself for the week ahead, I will often take a Sunday afternoon to create a concoction to nosh on for a few days of lunches. I enjoy myself immensely while selecting and simmering my sustenance, and I feel such a sense of accomplishment and preparedness once the clean dishes are all back in their proper place and my meals are chilling, awaiting my upcoming appetite for the days to come. Simply said, it’s one less thing about which I’m likely to worry.
This week I decided to go with an Asian motif to my skillet. As I walked through the produce area of the market, the baby bok choy spoke to me. I responded with mutual enthusiasm.
Gingered Beef and Baby Bok Choy
1 lb. 80% lean grass-fed ground beef
1 small white onion, finely diced
1 stalk lemongrass, minced
3 bunches baby bok choy, chopped
1/2″ piece fresh ginger, peeled and minced
1 Tbs. gluten-free tamari
1 large handful fresh cilantro
Over medium heat, thoroughly cook ground beef in a large skillet. Transfer to a large bowl. Using the leftover tallow (add a bit of extra coconut oil if need be), saute the onion until translucent. Add lemongrass and ginger. Continue to stir until lemongrass begins to brown. Add bok choy. Cook until softened. Stir in tamari and half of the cilantro, removing from heat.
Top with remaining cilantro just before serving.
I actually did not plan to add the extra herb (cilantro) to this dish, but saw the fresh bunch lingering on the refrigerator shelf and decided it would be a welcome addition of flavor.
I often feel as though Asian dishes are accompanied well by a bit of sweetness. Not a lot – nothing like the overwhelming succor you may find in a typical teriyaki dish, but something subtle. I believe this constitution would pair exceptionally well with Alisa’s recipe at Paleo in PDX for Gingered Carrot Mash. I’m dreaming of both the colorful visual appeal and the savory, sweet, and spicy sapidity.
Gingered Carrot Mash
- 4 cups peeled and chopped carrots
- 3 medjool dates, pitted and cut in half
- 3-5 Tbsp water
- Himalayan sea salt to taste
- 1 tsp ground ginger
- 3 Tbsp grass-fed butter
- 1 Tbsp fresh lemon juice
- 1/3 cup sprouted almonds, chopped
- Place carrots in a steamer basket in a pan and cover with a lid. Cook over medium heat for 7-8 minutes or until carrots are fork tender.
- Meanwhile, add the water and dates to a small saucepan. Cook over medium-low heat, stirring occasionally. Continue to cook for a few minutes, until dates have softened and absorbed the water. Add more water if needed. It will be a sticky paste once done.
- Once carrots and dates are done, add to a food processor with the butter, salt, ground ginger and lemon juice. Process for about 30 seconds and then remove lid and scrape down the sides. Repeat one or two more times, until smooth.
- Pour mixture into a bowl and stir in the chopped almonds by hand. Serve warm or at room temperature.
Yields: ~5 side dish servings