Ground Beef and Sweet Potatoes sautéed with bok choy and seasoning make a tasty dish!
After all the years of whipping up tasteful, almost-perfect (by my standards) dishes in my kitchen, the stir-fry still alludes me. Years ago, Apple Crisp and I took a stir-fry cooking class because despite the fact we can make choux pastry and whip up a curdle-less hollandaise, the art of the cooked-but-still-crispy veggies, perfectly seared meat and soggy-less food was beyond our comprehension.
Despite the schooling, I still can’t get it just right, so while this dish is stir-fry in appearance, it is not really in technique and texture, but I couldn’t think of anything better to call it. Please excuse my inauthenticity.
Once you try it, I think you will.
Despite my own personal struggles, when the temps rise about 100 as they are slated to do this day, stir-fry seems to be a great option: no oven, lots of veg, not too heavy and is done in not too much time. This dish of beef and sweet potato stir fry still fits that bill, so we’re going with it. Plus, minimal ingredients, but all healthy ones because we’ve got a bikini bod to maintain (okay, I don’t really but some do).
We’ve only got a few seasonings here: ginger, rice wine vinegar, sriracha and soy sauce, but they meld so perfectly together that I didn’t’ really need anything else. While not pictured, I think some cauliflower rice would be great as an accompaniment. I know, now that I’m on that train I won’t be off it anytime soon!
- 1/2 pound 90% lean ground beef
- 1 cup sweet potato, diced and peeled (about 1 cup)
- 1/2 yellow onion, sliced (about 1 cup)
- 1/2 cup grated carrots
- 2 TB Tamari soy sauce
- 1 star anise, crushed
- 1 tsp grated ginger
- 1 TB sriracha sauce
- 1/2 cup rice wine vinegar
- 2 bunches of baby bok choy (about 2 cups chopped)
- 1 TB coconut oil
- 1/2 cup fresh cilantro, chopped
- In a medium saute pan, heat the coconut oil. Add the beef and break up using a wooden spoon. Cook until almost completely brown, about 5 minutes.
- Pushing the beef to one side, add the onions and carrots and sauté until soft, about 5 minutes. Add the sweet potato, anise, sriracha, bok choy and ginger. Add the soy sauce and vinegar and cover, cooking until the potatoes are tender and most of the liquid has evaporated. Toss in the fresh cilantro and serve.