Asian Ginger-Soy Hamburger Stew with Bok Choy
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 1 pound ground beef
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 2 tablespoons fresh ginger, grated
- 3 garlic cloves, minced
- ΒΌ cup soy sauce
- 4 cups beef broth
- 2 carrots, sliced into rounds
- 1 head bok choy, chopped
- 2 green onions, thinly sliced
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
- Stir in the diced onion, grated ginger, and minced garlic. Cook for 2 minutes until the onion softens.
- Pour in the soy sauce and beef broth. Add the sliced carrots and bring the mixture to a simmer.
- Cook for 10 minutes, stirring occasionally, until the carrots are tender.
- Add the chopped bok choy and simmer for 3 more minutes until it wilts slightly but still holds texture.
- Ladle the stew into bowls and top each serving with the sliced green onions.
Notes
Add the bok choy only in the final minutes so it stays bright and crisp instead of turning soft. If the broth tastes too salty, a splash of water can balance it without changing the ginger-soy profile. Leftovers reheat well on the stove with a little extra broth to loosen the consistency.
Course: Soup
Cuisine: Asian
Equipment: Large pot, Cutting board, Knife
Cuisine: Asian
Equipment: Large pot, Cutting board, Knife