Korean Beef in Bok Choy Scoops
4 ounces grass fed ground beef
1 Tablespoon raw coconut aminos (a reduced sodium, gluten & soy free substitute for soy sauce)
½ cup chopped onion
¼ cup shredded carrot
¼ teaspoon garlic powder
1/8 teaspoon ground ginger
Pinch of salt
Several grinds black pepper
3 or 4 Shanghai bok choy petals (these are a small, tenderer variety of bok choy)
Wash and dry bok choy petals and arrange on serving plate; set aside.
In a medium skillet over medium-high heat, cook beef, onions, carrots and seasonings together until onion begins to become tender and beef is cooked through, about 15 minutes.
Spoon mixture into bok choy petals and serve immediately.