Paleo Chinese Lunch: Spicy Szechuan Beef Stir-Fry & Garlic Bok Choy

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb grass
• fed ground beef
• 1 lb fresh bok choy
• 2 tbsp coconut aminos
• 1 tbsp arrowroot powder
• 1 tbsp avocado oil
• 4 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 cup sliced red bell pepper
• 1/2 cup sliced green onions
• Salt and black pepper, to taste

Instructions

1. In a small bowl, mix coconut aminos with arrowroot powder. Set aside.
2. Heat avocado oil in a large pan over medium high heat. Add ground beef, breaking up with a wooden spoon. Cook until browned and cooked through. Season with salt and pepper. Remove from pan and set aside.
3. In the same pan, add garlic and ginger. Sauté for 1 minute or until fragrant.
4. Add red bell pepper and green onions, stirring occasionally for 2 minutes. e) Return beef to the pan and mix well. Pour in the coconut aminos mixture, stirring constantly until sauce thickens. f) Add bok choy to the pan, cooking until wilted, about 3 4 minutes. Season with salt and pepper as desired.

Chef’s Insight

Balance flavors by adjusting seasonings to your preference.

Notes

Choose grass-fed beef for a healthier option.