Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

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.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Beef & Vegetable Stir-Fry

with Sesame-Sambal Sauce

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 410 calories Group 22 Created with Sketch.
    Nutrition Label
    Download
WW Freestyle
08 Smart Points

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 Cooking
fresh
ingredients
Beef & Vegetable Stir-Fry with Sesame-Sambal Sauce
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
tried-and-true
kitchen tools
step-by-step
instructions
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

About Blue Apron

Ba hero

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
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!