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

1. 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.

2. Cover and cook on LOW 5-6 hours.

3. Add the bok choy and cabbage and cook until wilted, 15-20 minutes.

4. 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.

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