Ginger Ground Beef Bowls

A grounding and nutrient-dense weeknight staple with rich flavor and functional ingredients.

Makes: 2-4 servings

Ingredients

For the Beef:

• 1 lb grass-fed ground beef

• 1 tsp coconut oil

• 1–2 tbsp fresh grated ginger (or frozen ginger cubes)

• 1–2 cloves garlic, minced

• 1 small shallot, minced

• 1/4 cup tamari or coconut aminos

For the Rice:

• 1 cup organic jasmine or basmati rice

• 1½–2 cups bone broth or water

• 1 tbsp butter

• Sea salt, to taste

For the Bok Choy:

• 2–3 heads baby bok choy, rinsed and separated

• 1 tbsp extra virgin olive oil

• 2–3 cloves garlic, minced

• Big pinch of sea salt

Optional Toppings:

• Sesame seeds

• Sliced green onion

• Fresh cilantro

• Chili crunch or red pepper flakes

Instructions

1. In a large skillet, brown the ground beef over medium heat. Once browned, push to the side of the pan.

2. Add coconut oil to the open side of the pan. Sauté ginger (and garlic and shallot, if using) for 2–3 minutes until fragrant. Stir into the beef and add tamari or coconut aminos. Let simmer for another minute, then turn off heat.

3. Rinse rice well and cook in bone broth or water according to package directions. Once cooked, fluff with a fork and stir in butter and sea salt.

4. In a separate pan, heat olive oil over medium heat. Add minced garlic and sauté for a minute or two. Add baby bok choy and sea salt. Cook until wilted and slightly browned, covering for a few minutes if needed to steam.

5. Assemble your bowl with rice, beef, bok choy, and your favorite toppings.