Ingredients

• 1 pound lean ground beef
• 0.5 tablespoons low-sodium soy sauce
• 1 tablespoon beef tallow or avocado oil
• 1 white onion
• 1 red bell pepper
• 1 head baby bok choy , stalk and leaves chopped separately, divided
• 2 cups snow peas
• 3 cloves garlic
• 5 ounces bulgogi marinade
• salt and freshly ground black pepper to taste
• 2 cups cooked white rice
• cilantro leaves , optional

Instructions

1. 1 Gather all ingredients. Preheat a cast iron skillet and a large wok-style pan to medium-high heat.
2. 2 Lightly season the beef with salt and pepper. Add beef to the cast iron skillet, and allow to lightly sear before gently breaking it up into small chunks, but not too fine.
3. 3 Add in soy sauce. Cook until beef is no longer pink, then set aside.
4. 4 Add beef tallow to the wok. Add onions and saute just to get some color on them. Add bell pepper and chopped bok choy stalks; stir fry for 1 to 2 minutes. Add in snow peas, then garlic. Cook, stirring regularly to ensure everything softens but also stays crisp.
5. 5 Add in bok choy leaves last. Give all the vegetables 1 full stir, then add bulgogi marinade. Stir, then stir beef into the mix.
6. 6 Serve over hot white rice; garnish with cilantro leaves.

Nutrition per serving