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20 minutes

Carb-Wise: Ground Beef Teriyaki Stir-Fry

over Spiced Cauliflower ‘Rice’

Cooking time

20 minutes




440 /serving

When it comes to quick and comforting, you can count on the sweet-salty allure of teriyaki glaze. Mixed with a little demi-glace, it makes fast work of nibbly ground beef and carrots in this ultra-diggable stir-fry, served with seared-to-translucent bok choy (using the same pan, y’all!). Subbing the usual rice grains for finely textured cauliflower gives you an additional serving of veg, and you’ll make it special by sautéing it with scallion and sesame-led spices.

We will send you:

  • 250g Ground beef
  • 200g Cauliflower ‘rice’ (chopped cauliflower)
  • 100g Diced carrots
  • 1 Scallion
  • 170g Baby bok choy
  • 45ml Teriyaki glaze
  • 60ml Vegetable demi-glace
  • 13g Savoury Seoul-Style spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, paprika extract, ginger, black pepper)

Contains: Sesame, Soy, Wheat

You will need:

2 Large pans
Salt & pepper (S&P)
Total Fat
26 g
Saturated Fat
8 g
1830 mg
Total Carb
24 g
14 g
29 g
4 g
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Sauté the cauliflower rice
Thinly slice the scallion, separating the white bottom and green top. In a large pan, heat a drizzle of oil on medium. Sauté the cauliflower rice, 8 to 10 min., until softened; season with S&P. Add ½ the white bottom of the scallion and ⅓ of the spices. Sauté, 1 to 2 min., until fragrant.
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Mise en place
Meanwhile, remove the root ends of the bok choy; halve lengthwise (quarter if large).
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Cook the bok choy
In a second large pan, heat a drizzle of oil on medium-high. Add the bok choy and 2 tbsp water (double for 4 portions). Cook, partially covered, 2 to 3 min. per side, until browned and beginning to soften; season with ½ the remaining spices and S&P. Transfer to a plate. Wipe out and reserve the pan.
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Make the stir-fry
In the same pan, heat a drizzle of oil on medium-high. Sauté the carrots and remaining white bottom of the scallion, 1 to 2 min., until fragrant. Add the beef*; season with the remaining spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through. Add the teriyaki glaze, demi-glace and 1 tbsp water (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until the beef is coated.
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Plate your dish
Divide the cauliflower rice between your bowls. Top with the stir-fry and bok choy. Garnish with the green top of the scallion. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.