Carb-wise
Ground Beef Teriyaki Stir-Fry
over Spiced Cauliflower ‘Rice’
420 cals
20 mins
Description
When you need some carb-smart comfort, teriyaki glaze makes fast work of nibbly ground beef and carrots. This diggable stir-fry is served with seared-to-translucent bok choy (using the same pan, y’all!) and subs the usual rice grains for spiced cauliflower studded with scallion.
Contains:
Sesame • Soy • Wheat
Ingredients
for 2 servings
(Double for 4 portions)
250g Canadian-raised lean ground beef
100g Nantes carrots
1 Scallion
225g Baby bok choy
200g Cauliflower ‘rice’ (chopped cauliflower)
30ml Teriyaki glaze
12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Nutrition
Total fat | 25g |
Saturated Fat | 8g |
Sodium | 1270mg |
Total carbs | 20g |
Sugar | 12g |
Protein | 29g |
Fibres | 5g |
Recipe Instructions
- Thinly slice the scallion crosswise, separating the white bottom and green top.
- In a large pan, heat a drizzle of oil on medium.
- Add the cauliflower rice and sauté, 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.
- Meanwhile, remove the root ends of the bok choy; halve lengthwise (quarter if large).
- Small-dice the carrots.
- 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.
- In the same pan, heat a drizzle of oil on medium-high.
- Add the carrots and remaining white bottom of the scallion. Sauté, 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 and 1 tbsp water (double for 4 portions). Cook, stirring often, 1 to 2 min., until the beef is coated.
- 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!