Japanese Beef & Rice Bowls with Roasted Broccoli & Carrots

Japanese Beef & Rice Bowls

with Roasted Broccoli & Carrots

40 MIN
4 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
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. 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.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
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

These Japanese-style rice bowls highlight a traditionally sweet and savory sauce made with mirin, soy, and fresh scallions, which we’re using to coat tender beef and onion as they cook in the pan.
12 green SmartPoints® per serving
12 blue SmartPoints® per serving
12 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
CLICK FOR RECIPE CARD

See Plans
  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Japanese Beef & Rice Bowls with Roasted Broccoli & Carrots
Title
  • 1⅛ lbs Thinly Sliced Beef
  • 1 cup Jasmine Rice
  • 1 lb Broccoli
  • ¾ lb Carrots
  • 2 Tbsps Rice Vinegar
  • 1 Yellow Onion
  • 2 Scallions
  • 1 Tbsp Mirin (Salted Cooking Wine)
  • 1 Tbsp Soy Sauce
  • ¼ cup Cornstarch
  • 2 Tbsps Soy Glaze
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Halve and peel the onion. Thinly slice one half. Medium dice the remaining half. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the soy glaze, soy sauce, mirin, vinegar, sliced white bottoms of the scallions, and 1/3 cup of water. 

Roast the vegetables
2 Roast the vegetables

Place the broccoli florets and carrot pieces on a sheet pan. Drizzle with 1 tablespoon of olive oil; season with salt and pepper. Toss to coat; arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Cook the rice
3 Cook the rice

Meanwhile, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the rice, a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter); stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 

Coat & cook the beef
4 Coat & cook the beef

Meanwhile, separate the beef; pat dry with paper towels. Place in a bowl and season with salt and pepper. Add the cornstarch and toss to thoroughly coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the coated beef in an even layer (discarding any excess cornstarch). Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced onion; season with salt and pepper. Cook,  stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until coated  and the beef is just cooked through. Turn off the heat. 

Serve your dish
5 Serve your dish

Serve the cooked rice topped with the roasted vegetables and cooked beef and onion. Garnish with the sliced green tops of the scallions. Enjoy! 

Tips from Home Chefs

See Plans

Japanese Beef & Rice Bowls

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

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Halve and peel the onion. Thinly slice one half. Medium dice the remaining half. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the soy glaze, soy sauce, mirin, vinegar, sliced white bottoms of the scallions, and 1/3 cup of water. 

2 Roast the vegetables

Place the broccoli florets and carrot pieces on a sheet pan. Drizzle with 1 tablespoon of olive oil; season with salt and pepper. Toss to coat; arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Roast the vegetables
Cook the rice
3 Cook the rice

Meanwhile, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the rice, a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter); stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 

4 Coat & cook the beef

Meanwhile, separate the beef; pat dry with paper towels. Place in a bowl and season with salt and pepper. Add the cornstarch and toss to thoroughly coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the coated beef in an even layer (discarding any excess cornstarch). Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced onion; season with salt and pepper. Cook,  stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until coated  and the beef is just cooked through. Turn off the heat. 

Coat & cook the beef
Serve your dish
5 Serve your dish

Serve the cooked rice topped with the roasted vegetables and cooked beef and onion. Garnish with the sliced green tops of the scallions. Enjoy! 

Browse Steps
1 of 5