Lemony Greek Beef and Vegetables Recipe

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Lemony Greek Beef and Vegetables Recipe
Lemony Greek Beef and Vegetables Recipe photo by Taste of Home
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Lemony Greek Beef and Vegetables Recipe

Read Reviews
4 1 1
Publisher Photo
I love the lemon in this recipe; it's the latest addition to my collection of quick, healthy dinners. I'm sensitive to cow's milk, so I use goat cheese crumbles on my portion instead of the Parmesan. —Alice Neff, Lake Worth, Florida
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 bunch baby bok choy
  • 2 tablespoons olive oil, divided
  • 1 pound ground beef
  • 5 medium carrots, sliced
  • 3 garlic cloves, minced
  • 1/4 cup plus 2 tablespoons white wine, divided
  • 1 can (15 to 16 ounces) navy beans, rinsed and drained
  • 2 tablespoons minced fresh oregano or 2 teaspoons dried
  • 1/4 teaspoon salt
  • 2 tablespoons lemon juice
  • 1/2 cup shredded Parmesan cheese

Directions

Trim and discard root end of bok choy. Coarsely chop leaves. Cut stalks into 1-in. pieces. Set aside.
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add ground beef; cook, crumbling meat, until no longer pink, 5-7 minutes; drain. Remove from skillet and set aside.
In same skillet, heat remaining oil. Add carrots and bok choy stalks; cook and stir until crisp-tender, 5-7 minutes. Stir in garlic, bok choy leaves and 1/4 cup wine; increase heat to medium-high. Cook, stirring to loosen browned bits from pan, until greens wilt, 3-5 minutes.
Stir in ground beef, beans, oregano, salt and enough remaining wine to keep mixture moist. Reduce heat; simmer about 3 minutes. Stir in lemon juice; sprinkle with Parmesan cheese. Yield: 4 servings.

Test Kitchen tips
  • Can't find bok choy? Any hearty greens, like kale or collards, will be just as delicious.
  • If you don't have white wine on hand, try beer, water or broth instead.
  • Originally published as Lemony Greek Beef and Vegetables in Taste of Home November 2017

    Nutritional Facts

    1-1/2 cups: 503 calories, 24g fat (8g saturated fat), 77mg cholesterol, 856mg sodium, 36g carbohydrate (7g sugars, 10g fiber), 36g protein.

    • 1 bunch baby bok choy
    • 2 tablespoons olive oil, divided
    • 1 pound ground beef
    • 5 medium carrots, sliced
    • 3 garlic cloves, minced
    • 1/4 cup plus 2 tablespoons white wine, divided
    • 1 can (15 to 16 ounces) navy beans, rinsed and drained
    • 2 tablespoons minced fresh oregano or 2 teaspoons dried
    • 1/4 teaspoon salt
    • 2 tablespoons lemon juice
    • 1/2 cup shredded Parmesan cheese
    1. Trim and discard root end of bok choy. Coarsely chop leaves. Cut stalks into 1-in. pieces. Set aside.
    2. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add ground beef; cook, crumbling meat, until no longer pink, 5-7 minutes; drain. Remove from skillet and set aside.
    3. In same skillet, heat remaining oil. Add carrots and bok choy stalks; cook and stir until crisp-tender, 5-7 minutes. Stir in garlic, bok choy leaves and 1/4 cup wine; increase heat to medium-high. Cook, stirring to loosen browned bits from pan, until greens wilt, 3-5 minutes.
    4. Stir in ground beef, beans, oregano, salt and enough remaining wine to keep mixture moist. Reduce heat; simmer about 3 minutes. Stir in lemon juice; sprinkle with Parmesan cheese. Yield: 4 servings.

    Test Kitchen tips
  • Can't find bok choy? Any hearty greens, like kale or collards, will be just as delicious.
  • If you don't have white wine on hand, try beer, water or broth instead.
  • Originally published as Lemony Greek Beef and Vegetables in Taste of Home November 2017

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    Reviews forLemony Greek Beef and Vegetables

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    MY REVIEW
    Carol User ID: 9240834 276343
    Reviewed Oct. 16, 2017

    "This was a tasty and easy recipe, with lots of potential for using different beans, veggies and spices. I used ground turkey instead of beef. I also used regular bok choy instead of the baby version - I used about 12 oz. but more would be fine. I microwaved the carrots until they were tender before cooking them with the bok choy. There was no way all those carrots were going to get crisp-tender after just 5-7 minutes of sauteeing in oil! I thought the recipe as written was a bit under spiced and dry, nothing more salt and pepper and some chicken stock couldn't fix. As is often the case, the leftovers were better!"

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