Sticky Five Spice Beef With Sesame Bok Choy

What You’ll Need:

Sticky Five-Spice Beef:

• 1 lb regenerative ground beef

• 1/2 small onion, finely diced

• 2 cloves garlic, minced

• 1 fresh chili, finely sliced

• 1 tsp Chinese five spice

• 4 tbsp oyster sauce

• 2 tbsp honey

• 1 tbsp white wine vinegar

• 1 cup mushrooms, finely chopped

• Neutral oil, for cooking

Sesame Bok Choy:

• Bok choy bulbs (halved or quartered if large)

• 1 tbsp sesame oil

• 1 tsp dark soy sauce

• 1 tsp honey

• Sesame seeds, for garnish

Rice:

• 1⅓ cups uncooked jasmine or short-grain rice

• Water, according to package instructions

Let’s Cook:

Cook the Rice:

Rinse rice until water runs clear. Cook according to package instructions. Keep warm and fluff before serving.

Make the Sticky Five-Spice Beef:

Heat a large skillet over medium-high heat with a drizzle of oil.
Add ground beef and cook, breaking it up, until browned and slightly crispy at the edges, about 6–8 minutes.

Add onion and mushrooms. Cook 3–4 minutes until softened and moisture has cooked off.
Stir in garlic, chili, and Chinese five spice. Cook 30 seconds until fragrant.

Reduce heat to medium. Add oyster sauce, honey, and white wine vinegar. Stir well and simmer 2–3 minutes until the sauce thickens and coats the beef in a glossy glaze. Remove from heat.

Cook the Sesame Bok Choy:

Heat a separate pan over medium heat. Add sesame oil.
Place bok choy cut-side down and sear 2–3 minutes until lightly caramelized.
Flip, add dark soy sauce and honey, and a splash of water. Cover and steam 1–2 minutes until just tender and bright green. Remove from heat.

Assemble & Serve:

Spoon rice into bowls.
Top with sticky five-spice beef.
Serve sesame bok choy on the side or nestled into the bowl.
Finish with sesame seeds and extra chili if desired.