We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Beef & Vegetable Stir-Fry
with Sesame-Sambal Sauce
25 min 8 SmartPoints®Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
2 Servings
- Est. 410 Cals/serving
-
View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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
fresh
ingredients
Title
-
10 oz Thinly Sliced Beef
-
10 oz Baby Bok Choy
-
½ lb Broccoli
-
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
step-by-step
instructions
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.
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.
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!
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.
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.
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
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered