Directions

Ingredients

Jo’s South Chinese Beef and Potato Bowl

Directions

Heat the sesame oil in a sauté pan, and crumble the beef as you add into your pan. Cook for 5 minutes until you render the fat.

Add the diced potato, garlic, and ginger, and stir well until the potato is soft (about 6 to 8 minutes). Season with salt and pepper. Remove from heat and stir in the green onion.

Divide into 4 servings and plate on top of steamed rice or cauliflower. Garnish with the additional sesame oil and sesame seeds, and top with quick pickled celery if desired.

Jo’s South Chinese Beef and Potato Bowl

2 medium potatoes, 1⁄2-inch dice

3 cloves garlic, minced

1⁄2 fresh ginger root, microplaned

1 pound ground beef

1 teaspoon coarse salt

1⁄2 teaspoon coarse ground pepper

1 tablespoon toasted sesame oil

3 green onions, minced

1⁄2 teaspoon toasted sesame seeds

Quick pickled celery (optional)

Serve with steamed rice or cauliflower

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Nourish

Jo’s South Chinese Beef and Potato Bowl

Savory, filling, wholesome: this tasty beef and potato bowl is perfect for gathering your family around the table on a busy weeknight!

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Key takeaways

1

2

3

Low hassle, high nutrition

Fierce Food: Easy

Fierce Food: Easy

50/50 mixes of powerful veggies and starchy favorites

Fierce Food: Balance

Fierce Food: Balance

Maximize nutrients, minimize sugar and starch

Fierce Food: Power

Fierce Food: Power

Easy

30 Total Minutes

4 Servings

Ingredients

2 medium potatoes, 1⁄2-inch dice

3 cloves garlic, minced

1⁄2 fresh ginger root, microplaned

1 pound ground beef

1 teaspoon coarse salt

1⁄2 teaspoon coarse ground pepper

1 tablespoon toasted sesame oil

3 green onions, minced

1⁄2 teaspoon toasted sesame seeds

Quick pickled celery (optional)

Serve with steamed rice or cauliflower

2 medium potatoes, 1⁄2-inch dice

3 cloves garlic, minced

1⁄2 fresh ginger root, microplaned

1 pound ground beef

1 teaspoon coarse salt

1⁄2 teaspoon coarse ground pepper

1 tablespoon toasted sesame oil

3 green onions, minced

1⁄2 teaspoon toasted sesame seeds

Quick pickled celery (optional)

Serve with steamed rice or cauliflower

2 medium potatoes, 1⁄2-inch dice

3 cloves garlic, minced

1⁄2 fresh ginger root, microplaned

1 pound ground beef

1 teaspoon coarse salt

1⁄2 teaspoon coarse ground pepper

1 tablespoon toasted sesame oil

3 green onions, minced

1⁄2 teaspoon toasted sesame seeds

Quick pickled celery (optional)

Serve with steamed rice or cauliflower

Kitchen Equipment

Saute pan

Saute pan

Saute pan

Ingredient Replacement

View replacement list (PDF)

Reading time:

3 Minutes

Directions

Heat the sesame oil in a sauté pan, and crumble the beef as you add into your pan. Cook for 5 minutes until you render the fat.

Add the diced potato, garlic, and ginger, and stir well until the potato is soft (about 6 to 8 minutes). Season with salt and pepper. Remove from heat and stir in the green onion.

Divide into 4 servings and plate on top of steamed rice or cauliflower. Garnish with the additional sesame oil and sesame seeds, and top with quick pickled celery if desired.

Directions

Heat the sesame oil in a sauté pan, and crumble the beef as you add into your pan. Cook for 5 minutes until you render the fat.

Add the diced potato, garlic, and ginger, and stir well until the potato is soft (about 6 to 8 minutes). Season with salt and pepper. Remove from heat and stir in the green onion.

Divide into 4 servings and plate on top of steamed rice or cauliflower. Garnish with the additional sesame oil and sesame seeds, and top with quick pickled celery if desired.

Directions

Heat the sesame oil in a sauté pan, and crumble the beef as you add into your pan. Cook for 5 minutes until you render the fat.

Add the diced potato, garlic, and ginger, and stir well until the potato is soft (about 6 to 8 minutes). Season with salt and pepper. Remove from heat and stir in the green onion.

Divide into 4 servings and plate on top of steamed rice or cauliflower. Garnish with the additional sesame oil and sesame seeds, and top with quick pickled celery if desired.

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