Beef & Vegetable Stir-Fry with Sesame-Sambal Sauce

Beef & Vegetable Stir-Fry

with Sesame-Sambal Sauce

25 MIN
8 SmartPoints®
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

For this veggie-filled spin on a takeout favorite, our beef, broccoli, bok choy, and carrots quickly come together with an irresistibly sweet and tangy sauce, which gets a kick of heat from sambal oelek—a type of Indonesian chile paste.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    410 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Beef & Vegetable Stir-Fry with Sesame-Sambal Sauce
Title
  • 10 oz Thinly Sliced Beef
  • ½ lb Broccoli
  • 10 oz Baby Bok Choy
  • 6 oz Carrots
  • 2 cloves Garlic
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Light Brown Sugar
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • 1 Tbsp Rice Vinegar
  • ¼ cup Rice Flour
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Fill a medium pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the root end of the bok choy; roughly chop, separating the stems and leaves. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the vinegar, sugar, sesame oil, worcestershire sauce, garlic paste, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired. 

Cook the beef:
2 Cook the beef:

Pat the beef dry with paper towels; place in a bowl. Add half the rice flour (you will have extra). Season with salt and pepper; toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the coated beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Blanch the broccoli:
3 Blanch the broccoli:

While the beef cooks, add the broccoli florets to the pot of boiling water. Cook 2 to 3 minutes, or until bright green and tender when pierced with a fork. Drain thoroughly. 

Cook the vegetables:
4 Cook the vegetables:

Add the sliced carrots and chopped bok choy stems to the pan of reserved fond. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sauce. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are softened and the sauce is slightly thickened. 

Finish & serve your dish:
5 Finish & serve your dish:

Add the cooked beef, blanched broccoli, and chopped bok choy leaves to the pan. Cook, stirring frequently, 1 to 2 minutes, or until coated and heated through. Turn off the heat. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Fill a medium pot with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the root end of the bok choy; roughly chop, separating the stems and leaves. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the vinegar, sugar, sesame oil, worcestershire sauce, garlic paste, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired. 

2 Cook the beef:

Pat the beef dry with paper towels; place in a bowl. Add half the rice flour (you will have extra). Season with salt and pepper; toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the coated beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Cook the beef:
Blanch the broccoli:
3 Blanch the broccoli:

While the beef cooks, add the broccoli florets to the pot of boiling water. Cook 2 to 3 minutes, or until bright green and tender when pierced with a fork. Drain thoroughly. 

4 Cook the vegetables:

Add the sliced carrots and chopped bok choy stems to the pan of reserved fond. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the sauce. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are softened and the sauce is slightly thickened. 

Cook the vegetables:
Finish & serve your dish:
5 Finish & serve your dish:

Add the cooked beef, blanched broccoli, and chopped bok choy leaves to the pan. Cook, stirring frequently, 1 to 2 minutes, or until coated and heated through. Turn off the heat. Enjoy!

Browse Steps
1 of 5