Ginger Sesame Beef with Bok Choy

• 220 g (220 g raw 90% lean ground beef) — Raw 90% lean ground beef
• 180 g (180 g raw bok choy) — Raw bok choy
• 10 g (2 1/2 tsp (10 g) toasted sesame oil, divided) — Toasted sesame oil
• 8 g (2 tsp (8 g) fresh ginger root, finely grated) — Fresh ginger root
• 10 g (2 tsp (10 g) unseasoned rice vinegar) — Unseasoned rice vinegar
• 15 g (1 tbsp (15 g) reduced-sodium gluten-free tamari) — Reduced-sodium gluten-free tamari
• 5 g (2 tsp (5 g) toasted sesame seeds) — Toasted sesame seeds

Method

1. 1Mix the ginger sesame sauceWhisk 4 g sesame oil with all 8 g ginger, 10 g rice vinegar, and 15 g gluten-free tamari.45 secLook for: The ginger is evenly suspended in a glossy brown sauce with no mound at the bottom.Safety: Use unseasoned rice vinegar and tamari explicitly labeled gluten-free.
2. 2Separate the bok choy stems and leavesRinse all bok choy, slice the pale stems crosswise into 2 cm pieces, and tear the green leaves into bite-size pieces, keeping stems and leaves separate.2 minLook for: The crisp pale stems and tender green leaves sit in two clean piles.Safety: Rinse between the stalks to remove trapped grit and use a stable board.
3. 3Brown the beefHeat the remaining 6 g sesame oil in a skillet over medium-high heat, add the beef, and cook for 6 to 8 minutes while breaking it into 2 cm crumbles.8 min · 160°FLook for: The beef is deeply browned in spots, no pink remains, and the largest crumbles reach 160°F.Safety: Wash hands after touching raw beef and verify 160°F with a clean thermometer.
4. 4Cook the bok choy stemsAdd all sliced bok choy stems to the cooked beef and sauté for 3 minutes, stirring every 30 seconds.3 minLook for: The stems turn bright and tender-crisp while retaining their shape.Safety: Keep the skillet handle inward and stir with a heat-safe utensil.
5. 5Glaze the beef and wilt the leavesAdd every bok choy leaf and all ginger sesame sauce, then toss over high heat for 90 seconds.1 min 30 secLook for: The leaves are wilted, the sauce clings to the beef and stems, and no watery pool remains.Safety: The skillet may spit when the sauce enters; pour it away from your body.
6. 6Finish with toasted sesameRest the skillet off heat for 2 minutes, transfer every beef crumble and bok choy piece to a bowl, and scatter all 5 g toasted sesame seeds over the top.2 minLook for: Every measured ingredient is served and the sesame remains visible over the glossy beef and greens.Safety: Declare soy and sesame allergens and refrigerate leftovers within 2 hours.