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:

Cantonese-Style Beef & Vegetable Stir-Fry

with Shiitake Mushrooms & Brown Rice

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 535 calories

Stir-frying (or lightly pan-frying while stirring, traditionally in a wok) is a quick, easy and incredibly delicious preparation. But what makes it truly special is the use of a rich sauce. In Cantonese cuisine, black bean sauce is a classic. A robust mixture of black beans, hot peppers and vinegar, it coats and infuses the ingredients, thickening the dish and uniting its flavors. We’re pairing our Cantonese-style stir-fry with a side of lime-dressed brown rice for a simple, satisfying meal.

fresh
ingredients
Cantonese-Style Beef & Vegetable Stir-Fry with Shiitake Mushrooms & Brown Rice
Title
  • 1 lb Stir-Fry Cut Beef
  • 1½ cups Brown Rice
  • 8 oz Shiitake Mushrooms
  • 2 Carrots
  • 3 Scallions
  • 1 Lime
  • ¾ lb Napa Cabbage
  • 2 Tbsps Soy Sauce
  • 1 1-Inch Piece Ginger
  • 1 Tbsp Cornstarch
  • ¼ cup Black Bean Sauce
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Remove the beef from the refrigerator to bring to room temperature. Trim off and discard the mushroom stems; thinly slice the caps. Peel the carrots and thinly slice on an angle. Remove and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Quarter the lime. Remove and discard the cabbage core; thinly slice the leaves. Peel and mince the ginger.

Cook the rice:
2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt and 3 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 28 to 30 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and stir in the juice of 2 lime wedges. Transfer to a serving dish. Set aside in a warm place.

Start the vegetables:
3 Start the vegetables:

While the rice cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned. Add the carrots and cook, stirring occasionally, 1 to 2 minutes, or until slightly tender.

Add the cabbage & aromatics:
4 Add the cabbage & aromatics:

While the rice continues to cook, to the pan of mushrooms and carrots, add the cabbage, ginger and white bottoms of the scallions. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant. Transfer to a bowl and set aside. Wipe out the pan.

Brown the beef:
5 Brown the beef:

While the rice finishes cooking, place the cornstarch in a medium bowl. Add the beef and season with salt and pepper; toss to coat. In the same pan used to cook the vegetables, heat 1 tablespoon of oil on medium-high until hot. Add the coated beef and cook, stirring occasionally, 3 to 5 minutes, or until browned and cooked through.

Finish & serve your dish:
6 Finish & serve your dish:

Add the soy sauce, black bean sauce and cooked vegetables to the pan of beef; stir to thoroughly combine. Cook, stirring frequently, 2 to 3 minutes, or until heated through. Turn off the heat and stir in the juice of the remaining lime wedges. Season with salt and pepper to taste. Transfer to a serving dish. Serve with the cooked rice on the side. Garnish with the green tops of the scallions. 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
1 Prepare the ingredients:

Wash and dry the fresh produce. Remove the beef from the refrigerator to bring to room temperature. Trim off and discard the mushroom stems; thinly slice the caps. Peel the carrots and thinly slice on an angle. Remove and discard the root ends of the scallions; thinly slice the scallions on an angle, separating the white bottoms and green tops. Quarter the lime. Remove and discard the cabbage core; thinly slice the leaves. Peel and mince the ginger.

2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt and 3 cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 28 to 30 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and stir in the juice of 2 lime wedges. Transfer to a serving dish. Set aside in a warm place.

Cook the rice:
Start the vegetables:
3 Start the vegetables:

While the rice cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned. Add the carrots and cook, stirring occasionally, 1 to 2 minutes, or until slightly tender.

4 Add the cabbage & aromatics:

While the rice continues to cook, to the pan of mushrooms and carrots, add the cabbage, ginger and white bottoms of the scallions. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant. Transfer to a bowl and set aside. Wipe out the pan.

Add the cabbage & aromatics:
Brown the beef:
5 Brown the beef:

While the rice finishes cooking, place the cornstarch in a medium bowl. Add the beef and season with salt and pepper; toss to coat. In the same pan used to cook the vegetables, heat 1 tablespoon of oil on medium-high until hot. Add the coated beef and cook, stirring occasionally, 3 to 5 minutes, or until browned and cooked through.

6 Finish & serve your dish:

Add the soy sauce, black bean sauce and cooked vegetables to the pan of beef; stir to thoroughly combine. Cook, stirring frequently, 2 to 3 minutes, or until heated through. Turn off the heat and stir in the juice of the remaining lime wedges. Season with salt and pepper to taste. Transfer to a serving dish. Serve with the cooked rice on the side. Garnish with the green tops of the scallions. Enjoy!

Finish & serve your dish: