Ingredients
Scale
- 1 pound lean ground beef
- 1/2 tablespoon low-sodium soy sauce
- 1 tablespoon beef tallow or avocado oil
- 1 white onion, cut in half and sliced
- 1 red bell pepper, cut into small pieces
- 1 head baby bok choy, stalk and leaves chopped separately, divided
- 2 cups snow peas, stringed and corners trimmed
- 3 cloves garlic, minced
- 5 ounces bulgogi marinade
- salt and freshly ground black pepper to taste
- 2 cups hot cooked white rice, for serving
- cilantro leaves (optional)
Instructions
- Gather all ingredients. Preheat a cast iron skillet and a large wok-style pan to medium-high heat.
- Lightly season the beef with salt and pepper. Add beef to the cast iron skillet, and allow to lightly sear before gently breaking it up into small chunks.
- Add in soy sauce. Cook until beef is no longer pink, then set aside.
- Add beef tallow to the wok. Add onions and saute just to get some color on them.
- Add bell pepper and chopped bok choy stalks; stir fry for 1 to 2 minutes.
- Add in snow peas, then garlic. Cook, stirring regularly to ensure everything softens but stays crisp.
- Add in bok choy leaves last. Give all the vegetables 1 full stir, then add bulgogi marinade.
- Stir, then stir the cooked beef into the vegetable mix.
- Serve over hot white rice; garnish with cilantro leaves if desired.
Notes
- You can use store-bought or homemade bulgogi marinade.
- Cook the beef in chunks for better texture; avoid breaking it up too finely.
- Add the bok choy leaves last to keep them crisp.
- Have your hot rice ready before you start stir-frying for quick assembly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Korean
- Diet: Low Lactose
Nutrition
- Serving Size: 1/4 of recipe with rice
- Calories: 420
- Sugar: 8g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg