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Whole30 Beef & Bok Choy Stir-Fry with Cauliflower Rice

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  • Author: Blue Apron
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x


A deliciously flavorful Whole30-approved recipe for thinly sliced beef and bok choy stir-fry served over a light and fluffy cauliflower rice.


  • 10 oz Thinly Sliced Beef
  • ½ lb Cauliflower Rice
  • 10 oz Baby Bok Choy
  • ⅓ cup Chicken Bone Broth
  • 2 tablespons Coconut Aminos
  • 1 tablespoon Rice Vinegar
  • 1 tablespoon Togarashi Seasoning (or Japanese 7 Spice Blend)


  1. Prepare the bok choy: Wash and dry the bok choy. Cut off and discard the root end; roughly chop, separating the stems and leaves.
  2. Cook the beef: Pat the beef dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
  3. Cook the bok choy stems: Add the chopped bok choy stems to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the broth(carefully, as the liquid may splatter), vinegar, and coconut aminos. Increase the heat to high and cook, stirring occasionally, 4 to 5 minutes, or until the bok choy is tender and the liquid is reduced in volume.
  4. Cook the cauliflower rice: While the bok choy stems cook, in a medium saucepan, heat a drizzle of olive oil on medium-high until hot. Add the cauliflower rice; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.
  5. Add the cooked beef and chopped bok choy leaves to the pan of bok choy stems. Cook, stirring frequently, 1 to 2 minutes, or until the leaves are wilted and the liquid is thickened. Turn off the heat and season with salt and pepper to taste. Serve the cooked cauliflower rice topped with the cooked beef and bok choy. Garnish with the togarashi seasoning. Enjoy!


  • Serving Size: 1/2 recipe
  • Calories: 400
  • Sugar: 4g
  • Sodium: 620mg
  • Fat: 16g
  • Saturated Fat: 6g
  • Carbohydrates: 14g
  • Fiber: 5g
  • Protein: 35g
  • Cholesterol: 100mg