Black Pepper Beef with Bok Choy & Garlic Rice

Black Pepper Beef

with Bok Choy & Garlic Rice

30 MIN
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

Black pepper is a go-to seasoning in countless recipes, but it takes center stage in tonight’s beef stir-fry. We’re combining coarsely ground black pepper with sweet chili sauce and citrusy ponzu, for aromatic flavor with just the right amount of kick. Crisp bok choy and bell pepper help round out the stir-fry, served over a bed of garlic-seasoned rice.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Make the garlic rice:
1 Make the garlic rice:

Peel and roughly chop the garlic. In a small pot, combine the rice, half the garlic, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the stem end of the bell pepper. Halve the pepper lengthwise; remove and discard the ribs and seeds. Thinly slice the pepper crosswise. Cut off and discard the root ends of the bok choy; roughly chop. Peel and roughly chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.

Cook the vegetables:
3 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the bell pepper, bok choy, ginger, white bottoms of the scallions, and remaining garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the vinegar and cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Transfer to a plate; season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.

Make the sauce:
4 Make the sauce:

While the vegetables cook, in a bowl, combine the sweet chili sauce, ground black pepper, and ponzu sauce.

Start the stir-fry:
5 Start the stir-fry:

Using your hands, separate the sliced beef and pat dry with paper towels; season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in a single, even layer and cook, without stirring, 1 to 2 minutes, or until browned on the first side. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until browned and just cooked through.

Finish the stir-fry & plate your dish:
6 Finish the stir-fry & plate your dish:

Add the cooked vegetables and sauce to the pan. Cook, stirring constantly, 1 to 2 minutes, or until the beef and vegetables are coated. Turn off the heat. Season with salt and pepper to taste. Divide the garlic rice and finished stir-fry between 2 dishes. Garnish with the green tops of the scallions. Enjoy!

Tips from Home Chefs

1 Make the garlic rice:

Peel and roughly chop the garlic. In a small pot, combine the rice, half the garlic, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.

2 Prepare the remaining ingredients:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the stem end of the bell pepper. Halve the pepper lengthwise; remove and discard the ribs and seeds. Thinly slice the pepper crosswise. Cut off and discard the root ends of the bok choy; roughly chop. Peel and roughly chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.

Prepare the remaining ingredients:
Cook the vegetables:
3 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the bell pepper, bok choy, ginger, white bottoms of the scallions, and remaining garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the vinegar and cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Transfer to a plate; season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.

4 Make the sauce:

While the vegetables cook, in a bowl, combine the sweet chili sauce, ground black pepper, and ponzu sauce.

Make the sauce:
5 Start the stir-fry:

Using your hands, separate the sliced beef and pat dry with paper towels; season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in a single, even layer and cook, without stirring, 1 to 2 minutes, or until browned on the first side. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until browned and just cooked through.

6 Finish the stir-fry & plate your dish:

Add the cooked vegetables and sauce to the pan. Cook, stirring constantly, 1 to 2 minutes, or until the beef and vegetables are coated. Turn off the heat. Season with salt and pepper to taste. Divide the garlic rice and finished stir-fry between 2 dishes. Garnish with the green tops of the scallions. Enjoy!

Finish the stir-fry & plate your dish:
Browse Steps
1 of 6