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Lemony Greek Beef and Vegetables

I love the lemon in this recipe, which is 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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1 bunch baby bok choy
  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 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 oregano
  • 1/4 teaspoon salt
  • 2 tablespoons lemon juice
  • 1/2 cup shredded Parmesan cheese


  • Trim and discard root end of bok choy. Coarsely chop leaves. Cut stalks into 1-in. pieces. Set aside.
  • In a large skillet, cook beef over medium-high heat until no longer pink, breaking into crumbles, 5-7 minutes; drain. Remove from skillet and set aside.
  • In same skillet, heat oil over medium-high heat. 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.

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.
  • Nutrition Facts
    1-1/2 cups: 478 calories, 21g fat (7g saturated fat), 77mg cholesterol, 856mg sodium, 36g carbohydrate (7g sugars, 10g fiber), 36g protein.

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    Average Rating:
    • dylan's mama
      Jun 23, 2020

      I can't believe how good this was. I was pretty skeptical, but it actually is really delicious. I added onions when I browned the beef. I am not a big fan of carrots so I added sliced zucchini and cut back on the amount of carrots. I also used a spinach/kale mixture because I didn't have any bok choy on hand. I served it with parmesan couscous. It was loved by everyone around the table.

    • ncdorothy
      Jan 17, 2018

      Who knew lemon and beef were such a good pair? I used water instead of wine and substituted frozen spinach for the bok choy (no chopping!). I also increased dried oregano to 1 Tb and added it with the garlic, liquid and greens along with the beans since I like those soft. Delicious! I served this with rice (and riced cauliflower for one grain-free member of our house).

    • Carol
      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!