Orange Beef & Bok Choy over Jasmine Rice

Orange Beef & Bok Choy

over Jasmine Rice

20 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
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.
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.
15 Minute Meals
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

In our spin on this Chinese-American favorite, beef and bok choy get a bright lift from the fresh orange juice we’re using to give our spicy-sweet sauce a burst of citrus flavor.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    510 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. 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.

Prepare the ingredients & make the sauce:
2 Prepare the ingredients & make the sauce:

While the rice cooks, wash and dry the bok choy. Cut off and discard the root end of the bok choy; thinly slice. Peel and roughly chop 2 cloves of garlic. Halve the orange; squeeze the juice into a bowl. Add the vinegar, soy glaze, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. 

Coat the beef:
3 Coat the beef:

While the rice continues to cook, using your hands, separate the beef; pat dry with paper towels. Transfer to a medium bowl; season with salt and pepper. Add the cornstarch; stir to thoroughly coat. 

Cook the beef & serve your dish:
4 Cook the beef & serve your dish:

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a piece of beef sizzles immediately when added, add the coated beef in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the sliced bok choy and chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the sauce. Cook, stirring frequently, 1 to 2 minutes, or until slightly thickened and the beef is just cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked beef and bok choy over the cooked rice. Enjoy!

Tips from Home Chefs

Cook the rice:
1 Cook the rice:

In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. 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.

2 Prepare the ingredients & make the sauce:

While the rice cooks, wash and dry the bok choy. Cut off and discard the root end of the bok choy; thinly slice. Peel and roughly chop 2 cloves of garlic. Halve the orange; squeeze the juice into a bowl. Add the vinegar, soy glaze, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. 

Prepare the ingredients & make the sauce:
Coat the beef:
3 Coat the beef:

While the rice continues to cook, using your hands, separate the beef; pat dry with paper towels. Transfer to a medium bowl; season with salt and pepper. Add the cornstarch; stir to thoroughly coat. 

4 Cook the beef & serve your dish:

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a piece of beef sizzles immediately when added, add the coated beef in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the sliced bok choy and chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the sauce. Cook, stirring frequently, 1 to 2 minutes, or until slightly thickened and the beef is just cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked beef and bok choy over the cooked rice. Enjoy!

Cook the beef & serve your dish:
Browse Steps
1 of 4