Categories: Asian
Ingredients
- 1/2 lb. ground beef
- 1/2 small onion, chopped
- 3 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1 large red bell pepper, chopped
- 3 tbsp. soy sauce
- 2 tbsp. garlic chili sauce
- 1 tbsp. oyster sauce
- 1/2 tsp sesame oil
- 3 cups sliced bok choy
- 1 cup sliced napa cabbage
- 3 cups cooked brown rice
- 1/2 cup fresh mung bean sprouts, for garnish
- 1/2 cup shredded carrots, for garnish
- 1/4 cup chopped scallions, for garnish
Directions
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Heat a large nonstick skillet over medium-high heat. Add the beef and cook, using a wooden spoon to break the meat into small pieces as it browns, 3-4 minutes. Add the onion, garlic, and ginger and cook, stirring, until the onion is soft, 2-3 minutes. Transfer to a slow cooker and add the bell pepper, soy sauce, chili sauce, oyster sauce, and sesame oil. Stir well.
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Cover and cook on LOW 5-6 hours.
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Add the bok choy and cabbage and cook until wilted, 15-20 minutes.
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To serve, place 3/4 cup of the rice in each of 4 bowls, and top each with about 3/4 cup of the beef mixture. Garnish with the bean sprouts, carrots, and scallions, and serve right away.