Shichimi Togarashi Beef
Since Finbar was born we’ve been having a stir fry renaissance around here because they tick the key boxes of quick, healthy and tasty. So of course I couldn’t resist experimenting with my new fave spice in stir fry form!
Minced or ground beef is my first choice because it’s so quick to cook but this will work with plenty of other protein sources… See the variations below for ideas.
Enough for: 2
Takes: 15 minutes
2 bunches bok choy, chopped
450g (1lb) minced (ground) beef
2 tablespoons soy sauce
2 teaspoons shichimi togarashi, + extra to serve
1. Heat a little oil in a wok or frying pan and cook bok choy, stirring frequently until just wilted but still crunchy. Remove from the wok / pan and pop in a clean bowl.
2. Heat a little more oil on a very high heat and cook beef, again stirring frequently until browned and no longer pink.
3. Return bok choy to the pan. Add soy sauce and stir well. Taste and add more soy if needed, remembering the togarashi will also add some salt.
4. To serve divide between two bowls and sprinkle over shichimi togarashi. Serve extra togarashi on the side.
Variations
different protein – chicken thighs or breast, steak, beef strips, pork, white fish fillets, squid or prawns (shrimp).
vegan – stir fry bok choy (with extra veg if you like) and serve with chunks of avocado and togarashi on top plus a few handfuls cashews or other nuts for extra protein.
vegetarian – serve bok choy and togarashi with fried or poached eggs on top. Or cook an omelette in the wok and serve that. You could also try cooked lentils or chickpeas instead of ground beef.
soy-free – use fish sauce or coconut aminos instead. Oyster sauce will also work.
no togarashi? – oh no! It’s worth ordering some online or heading to a spice specialist or Japanese grocery. But failing all that just use a little dried chilli.
more flavour – add some finely chopped garlic and/or ginger to the beef.
more substantial/ carb lovers – serve with steamed rice or your fave cooked noodles. You could also serve with chunks of avocado or do as my Irishman does and sprinkle over some roasted cashews.
more veg – add you fave chopped stir fry veg to the bok choy like carrot, snow peas, red bell peppers (capsicum), zucchini, broccoli, or Chinese broccoli.
Waste Avoidance Strategy
bok choy – best to use for another meal. Can be frozen.
minced (ground) beef – freeze it.
soy sauce / shichimi togarashi – keep them in the pantry.
Prepare Ahead
Yes! Just cook as per the recipe but keep the togarashi separately. Will keep in the fridge for 2 weeks or can be frozen.
Add to my Old Favourite Recipes
(Yes, there was ground beef in it too. I’d never fixed that Asian style before, and happily surprised.)
This was really yummy tonight. One bokchoy came in my organic veggie crate delivery today, and a bunch of carrots with green tops. So in addition to the bokchoy, I grated 4 carrots and used the feathers from about 3 carrots (got tired of picking feathers and the stems can be dominantly bitter.) I looked up shichimi togarashi, added garlic, ginger, chives and a bit of chopped orange peel from my freezer. Oh, and since my husband could do the post soccer practice run, I soaked some chinese mushrooms and reduced them in soaking liquid plus soy and scrambled a couple eggs. Carbs were just 2 packs of noodles, usually we’d need 4 for 4 people, so lots more meat and veg person – hurray!! Toasted peanuts, sri racha and crumbled nori on the side to personalize. Again a winner for all. I know I’m not following the 5 ingredient limit, but I love your variations that let me adapt for all of my picky eaters.
Brilliant Murphy! And love the addition of the Chinese mushrooms – an ingredient i should use more! Jx