Beef & Vegetable Stir-Fry with Sesame Seeds

Beef & Vegetable Stir-Fry

with Sesame Seeds

30 MIN
9 SmartPoints®
2 Servings
Wellness at Blue Apron
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Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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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 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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 sweet, savory, and spicy sauce. A garnish of sesame seeds is the perfect final touch, providing pleasantly crunchy texture and nutty flavor in each bite.

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
    400 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. 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. In a bowl, whisk together the soy sauce, honey (kneading the packet before opening), and 1/4 cup of warm water

Cook the beef:
2 Cook the beef:

Separate the beef and pat dry with paper towels. Place in a bowl; season with salt and pepper. Add half the flour (you will have extra) and toss to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated beef in an even layer (shaking off any excess flour before adding). Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Start the stir-fry:
3 Start the stir-fry:

Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the broccoli florets and chopped garlic and ginger; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sliced carrots, chopped bok choy stems, and 1/4 cup of water (carefully, as the liquid may splatter). Season with salt and pepper; stir to combine. Loosely cover the pan with foil. Cook, without stirring, 2 to 3 minutes, or until the vegetables are softened and the water has cooked off. 

Finish the stir-fry & serve your dish:
4 Finish the stir-fry & serve your dish:

Add the cooked beef, chopped bok choy leaves, sauce (carefully, as the liquid may splatter), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until combined and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the sesame seeds. Enjoy!

Tips from Home Chefs

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

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. 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. In a bowl, whisk together the soy sauce, honey (kneading the packet before opening), and 1/4 cup of warm water

2 Cook the beef:

Separate the beef and pat dry with paper towels. Place in a bowl; season with salt and pepper. Add half the flour (you will have extra) and toss to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated beef in an even layer (shaking off any excess flour before adding). Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 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:
Start the stir-fry:
3 Start the stir-fry:

Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the broccoli florets and chopped garlic and ginger; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sliced carrots, chopped bok choy stems, and 1/4 cup of water (carefully, as the liquid may splatter). Season with salt and pepper; stir to combine. Loosely cover the pan with foil. Cook, without stirring, 2 to 3 minutes, or until the vegetables are softened and the water has cooked off. 

4 Finish the stir-fry & serve your dish:

Add the cooked beef, chopped bok choy leaves, sauce (carefully, as the liquid may splatter), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until combined and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the sesame seeds. Enjoy!

Finish the stir-fry & serve your dish:
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