Beef & Vegetable Stir-Fry with Spicy Sambal Sauce

Beef & Vegetable Stir-Fry

with Spicy Sambal Sauce

25 MIN
7 SmartPoints®
2 Servings
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From the Test Kitchen

This easy beef stir-fry highlights a bevy of crisp vegetables (broccoli, bok choy, and carrots), which all come together in one pan with an irresistibly tangy-sweet sauce whose kick of heat comes 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

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  • Nutrition
    PER SERVING
  • Calories
    370 Cals (est.)
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fresh
ingredients
Beef & Vegetable Stir-Fry with Spicy 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
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Fill a medium pot 3/4 of the way up 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 ends 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, whisk together the vinegar, sugar, 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:

Separate the beef; pat dry with paper towels. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the seasoned 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:

Meanwhile, 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 (carefully, as the liquid may splatter) and cook, stirring occasionally and scraping up any fond, 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 the bok choy leaves are wilted. Turn off the heat. Taste, then season with salt and pepper if desired. Enjoy! 

Tips from Home Chefs

Beef & Vegetable Stir-Fry

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

Fill a medium pot 3/4 of the way up 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 ends 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, whisk together the vinegar, sugar, 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:

Separate the beef; pat dry with paper towels. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the seasoned 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:

Meanwhile, 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 (carefully, as the liquid may splatter) and cook, stirring occasionally and scraping up any fond, 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 the bok choy leaves are wilted. Turn off the heat. Taste, then season with salt and pepper if desired. Enjoy! 

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