Careme

Ingredients

• Kroger® Ground Pork (optional alternative) Optional swap: 12 oz if you want pork instead of beef $3.99 sale (16 oz)
• Certified Angus Beef 80/20 Ground Chuck 12 oz (save remaining 4 oz for tacos or pasta) $5.99 sale (1 lb)
• Bok Choy (or Organic Baby Bok Choy) 12 oz, chopped (stems and leaves separated) $2.49/lb (bok choy) or $3.99/lb (organic baby)
• Ginger Root (or Spice World peeled ginger) 1 Tbsp grated $4.99/lb
• Garlic 2 cloves, minced $1.50 each (garlic)
• Green onions 2, thin-sliced $1.50 bunch
• Rice (jasmine or long-grain) 1 cup cooked rice per adult (about 1 cup dry makes ~3 cups cooked; use 1 cup dry total for 2 adults + small kid portions)
• Son Premium Fish Sauce (optional) 1–2 tsp (optional; skip for kid-mild version) $8.99
• Soy sauce (pantry) 2 Tbsp
• Brown sugar or honey (pantry) 2 tsp
• Neutral oil (canola/avocado) 2 tsp
• Lime or lemon (optional) 1/2 lime or lemon to finish (optional) limes $1.29 each or lemons from bag

Instructions

1. Start rice: rinse 1 cup dry rice. Cook by your preferred method (stovetop or rice cooker) to yield ~3 cups cooked. Keep covered warm.
2. Prep veg: chop 12 oz bok choy—slice stems 1/2-inch thick and roughly chop leaves, keeping them separate. Thin-slice 2 green onions. Grate 1 Tbsp ginger and mince 2 garlic cloves.
3. Make quick glaze: stir together 2 Tbsp soy sauce + 2 tsp brown sugar/honey + 2 Tbsp water. (Optional: add 1–2 tsp fish sauce for deeper umami—consider keeping it out if you want a no-fish version for the whole family.)
4. Cook beef: heat 2 tsp neutral oil in a large skillet over medium-high. Add 12 oz ground beef, spread it out, and cook 5–7 minutes until browned, breaking it up. Pour off excess fat if needed.
5. Season: add grated 1 Tbsp ginger and 2 minced garlic cloves to the beef; cook 30 seconds. Pour in the glaze and simmer 1–2 minutes until glossy and clinging to the meat. Stir in half the sliced green onions.
6. Sauté bok choy: push beef to one side of the pan (or use a second pan). Add bok choy stems first with a splash of water (2–3 Tbsp). Cook 2 minutes. Add bok choy leaves and a pinch of salt; cook 1–2 minutes until just wilted and bright green.
7. Serve bowls: add ~1 cup cooked rice per adult to bowls. Top with half the beef mixture and half the bok choy per adult. Finish with remaining green onions and a squeeze of lime/lemon (optional). For kids, serve beef and rice plain with bok choy on the side (or chop it finer and mix into rice).