FBPixel Korean Beef in Bok Choy Scoops - David Perlmutter M.D.

Korean Beef in Bok Choy Scoops

Korean Beef in Bok Choy Scoops

Ingredients

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)

Instructions

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.

Related Topics

Lunch  

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Dr. David Perlmutter is on the cutting edge of innovative medicine that looks at all lifestyle influences on health and illness.

Andrew Weil, MD