Beef and Bok Choy Hot Pot
Found this Beef and Bok Choy Hot Pot recipe on a website a few days after harvesting several huge bags of bok choy out of a friends fall garden. I was obsessed with the recipe, but already had my menu in place, so it took a few days to work this in. We had a large roast, so simplified and used about 2 cups of cooked roast. The original recipe is here, if you are using beef cubes. Beef and Bok Choy Hot Pot is the ideal recipe for low carb, anti-inflammatory diets along with fitting in to GAPS friendly, Paleo and Primal (without the worldview) diets.
Beef and Bok Choy Hot Pot goes together simply and is a quick and easy meal to prepare!
Ingredients for Sauce
- 2 cups water
- 1 tablespoon Better than Bouillon
- 2-3 garlic cloves, minced (or use 2 heaping teaspoons minced garlic)
- 1-2 Tablespoons ginger, peeled and freshly minced
- 1/3 cup GF organic soy sauce
- 1/3 cup rice vinegar
- 1-2 pepper cubes (optional) or 1-2 diced jalapenos
Beef and Veggie Portion
- 2 cups cooked beef
- 1 large bok choy, sliced in thin slices (we use the ENTIRE bok choy, incl the white stem)
- 2-3 carrots, thinly sliced
- 1 onion chopped (optional)
In a large, flat bottomed skillet, saute garlic cloves with chopped jalapenos, for 2-3 minutes until soft. Add ginger, saute 1 minute, then add other sauce ingredients.
Let sauce come to a bubbly boil, and turn down to simmer. Add cooked beef, heating through, and stirring gently to incorporate sauce into meat. Add carrots, put lid on for 2 minutes, stir. Add bok choy and put a lid on for a few minutes, stir, cooking until veggies are crisp tender.
Serve Beef and Bok Choy Hot Pot in bowls.
Can be served over rice for regular eaters, without for anti-inflammatory.