NUTRITION

SERVINGS

INGREDIENTS

8 oz 93% lean ground beef

0.5 oz brown rice vermicelli

1 tbsp minced lemongrass

1 tsp grated fresh ginger

1 clove garlic

1 tbsp coconut aminos

1 tsp fish sauce

0.5 tsp toasted sesame oil

1 cup chopped bok choy

0.5 cup shredded carrots

1 tbsp fresh lime juice

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp fresh cilantro

PREPARATION

• 1

  Bring a small pot of water to a boil and cook the brown rice vermicelli according to package instructions until tender, then drain and set aside.

• 2

  Heat a large skillet over medium-high heat and add the lean ground beef, breaking it apart with a spatula as it browns.

• 3

  Season the beef with sea salt and black pepper, cooking until no longer pink and juices run clear.

• 4

  Stir in the minced lemongrass, grated ginger, and minced garlic, sautéing for 2 minutes until the aromatics release a fragrant scent.

• 5

  Add the chopped bok choy and shredded carrots to the skillet, tossing for 2-3 minutes until the greens are slightly wilted but still vibrant.

• 6

  Whisk together the coconut aminos, fish sauce, lime juice, and toasted sesame oil in a small bowl, then pour the mixture over the beef and vegetables.

• 7

  Add the cooked noodles to the skillet and toss everything together until well-coated and heated through.

• 8

  Garnish with fresh cilantro before serving in a large bowl.