Hello, tender friends!
I apologize for the messy picture, as Cub “helps” me stir while I’m sauteeing veggies and I didn’t plan on taking pictures. But this came out so delicious that I have bumped my originally planned food post because I’m so excited to share this with you!
This is Paleo and keto friendly fusion food that had me going back to the pan all night. Seriously. I couldn’t stop feasting on this medley of flavors.
What you’ll need:
2 lbs carrots
2 large onions
Dried Italian seasoning (I make my own blend but use the standard oregano, basil, thyme rosemary, marjoram and garlic).
Salt
Pepper
Fresh ginger
Bok choy
1 or 2 lbs ground beef
Fresh or powdered garlic
What to do:
On a plate, season ground beef with salt, pepper and Italian seasoning. Set aside at room temperature.
Peel and chop carrots into large chunks. Place chunks in food processor to get fine strips.
Peel and dice onions.
Add a liberal amount of Italian seasoning and one tablespoon of salt to the pan with carrots and onions. Drizzle the bottom of the pan lightly with olive oil. The salt will pull the water out of the vegetables, so you only need a slight amount of olive oil to get you started. After that, the extracted water will prevent everything from burning.
Cook the carrots and onions over medium heat for about 20 minutes.
Add the white stalk part of the bok choy and the ground beef to the pan and cook another 10 to 20 minutes. Add fresh/powdered garlic to taste. (I usually prefer fresh, but we only had powdered in the house and it tasted great).
Add fresh peeled and diced ginger (to taste) and the leaves of the bok choy the last 5 minutes of cooking.
Enjoy the flavor explosion! The combination of carrots and onions with the stems of the bok choy makes a broth similar to a mirepoix. I know it’s not typical to blend Italian herbs with ginger, but it hit all the right notes.
I ate mine just like you see it and served Cub’s over a bed of rice. If I had known how delicious it would be, I would have bought two or three stems of bok choy to throw in.
Cub devoured his bowl and made little “mmm” noises as he ate. So precious.
Bok choy is on my everyday vegetable list, but the broth from the vegetables was just PRAISE JESUS DELICIOUS. (I normally make my go-to version of this dish with peas and no ginger to get more of a shepherd’s pie flavor, but this version felt like such a treat.)
I hope you feel the same! Let me know how you use bok choy in the comments if you’re so inclined!
Thank you for stopping by and thank you to the new friends!
Thank you for sharing!
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