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20 minutes
One pot wonder

Carb-Wise: Spicy Korean-Style Ground Beef Stir-Fry

with Almond Butter, Mushrooms & Bok Choy

Cooking time

20 minutes




390 /serving

The spice is right for a winter night. Temperatures are set to rise when you add gochujang, Korea’s hot and savoury fermented chili paste, to a full-flavoured dish. This ground beef stir-fry shines with aromatics like garlic and ginger, along with soy sauce and a clever dollop of almond butter for some welcome richness. Nibbly mushroom quarters and tender-crisp morsels of bok choy ensure you get your fill (without the need for rice).

We will send you:

  • 250g Ground beef
  • 340g Baby bok choy
  • 225g Mushrooms
  • 20g Ginger
  • 2 Garlic cloves
  • 15ml Gochujang
  • 15g Almond butter
  • 30ml Soy sauce (low sodium)

Contains: Sesame, Soy, Almonds, Wheat

You will need:

Large pan
Total Fat
22 g
Saturated Fat
7 g
1000 mg
Total Carb
16 g
6 g
33 g
3 g
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Mise en place
Remove the root ends of the bok choy; separate the leaves (halve crosswise if large). Quarter the mushrooms. Grate the garlic. Peel and grate the ginger.
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Cook the vegetables
In a large pan, heat a drizzle of oil on medium-high. Sauté the mushrooms, 3 to 4 min., until beginning to brown. Transfer to a medium bowl. In the same pan, heat a drizzle of oil on medium-high. Cook the bok choy, partially covered, stirring occasionally, 2 to 3 min., until tender. Transfer to the bowl of mushrooms. Reserve the pan.
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Start the beef
In the same pan, heat a drizzle of oil on medium-high. Add the beef; season with a pinch of salt. Cook, breaking up the meat, 2 to 3 min., until partially cooked.
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Finish the beef & make the stir-fry
To the pan of beef, add the garlic and ginger (start with ½). Cook, stirring frequently, 30 sec. to 1 min., until fragrant. Add the almond butter, soy sauce (start with ½), gochujang (add ½ for medium spicy) and ¼ cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 1 to 2 min., until the beef* is cooked though and coated. Add the vegetables; stir well.
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Plate your dish
Divide the stir-fry between your plates. Bon appétit!

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