Sautéed Beef & Bok Choy with Marinated Radishes & Spicy Mayo

Sautéed Beef & Bok Choy

with Marinated Radishes & Spicy Mayo

25 MIN
$10.94/serving 4 Servings
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  • with Chopped Chicken Breast
    includes 18 oz No Added Hormones, Antibiotic-Free Chopped Chicken Breast
  • with Thinly Sliced Beef
    includes 18 oz No Added Hormones, Antibiotic-Free, Pasture-Raised Thinly Sliced Beef View recipe
  • with Chopped Chicken Breast

    From the Test Kitchen

    This star of this vibrant dish is the irresistibly spicy gochujang mayo we’re drizzling on top of crisp vegetables and tender beef—glazed in the pan with a sweet and savory brown sugar-soy sauce. It’s all served over a bed of fluffy rice, which perfectly contrasts the bold flavors and provides the perfect base for soaking them all up.

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    • Nutrition
      PER SERVING
    • Calories
      670 Cals (est.)
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    ingredients
    Sautéed Beef & Bok Choy with Marinated Radishes & Spicy Mayo
    Title
    • 18 oz Chopped Chicken Breast
    • 1 cup Long Grain White Rice
    • 1 Tbsp Light Brown Sugar
    • 2 Tbsps Soy Sauce
    • 15 oz Baby Bok Choy
    • 6 oz Radishes
    • ¼ cup Cornstarch
    • ¼ cup Mayonnaise
    • 1 Tbsp Sesame Oil
    • 2 Tbsps Rice Vinegar
    • 1 Tbsp Gochujang
    • ⅓ cup Asian-Style Sautéed Aromatics
    Cook the rice
    1 Cook the rice

    In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 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

    Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Add half the vinegar and half the sesame oil; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Cut off and discard the root ends of the bok choy; thinly slice crosswise. In a separate bowl, combine the soy sauce, sugar, remaining vinegar, remaining sesame oil, and 2 tablespoons of water.

    Coat & cook the chicken
    3 Coat & cook the chicken

    Pat the chicken dry with paper towels. Place in a bowl and season with salt and pepper. Add the cornstarch; stir to thoroughly coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until browned. Add the sautéed aromatics. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the sliced bok choy and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the sauce is thickened and the chicken is coated and cooked through. Turn off the heat.

    Make the spicy mayo & serve your dish
    4 Make the spicy mayo & serve your dish

    Meanwhile, in a bowl, combine the mayonnaise, 1 teaspoon of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Serve the cooked beef and bok choy over the cooked rice. Drizzle with the spicy mayo. Garnish with the dressed radishes (including any liquid). Enjoy!

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    Cook the rice
    1 Cook the rice

    In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 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

    Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Add half the vinegar and half the sesame oil; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Cut off and discard the root ends of the bok choy; thinly slice crosswise. In a separate bowl, combine the soy sauce, sugar, remaining vinegar, remaining sesame oil, and 2 tablespoons of water.

    Prepare the ingredients & make the sauce
    Coat & cook the chicken
    3 Coat & cook the chicken

    Pat the chicken dry with paper towels. Place in a bowl and season with salt and pepper. Add the cornstarch; stir to thoroughly coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until browned. Add the sautéed aromatics. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the sliced bok choy and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the sauce is thickened and the chicken is coated and cooked through. Turn off the heat.

    4 Make the spicy mayo & serve your dish

    Meanwhile, in a bowl, combine the mayonnaise, 1 teaspoon of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Serve the cooked beef and bok choy over the cooked rice. Drizzle with the spicy mayo. Garnish with the dressed radishes (including any liquid). Enjoy!

    Make the spicy mayo & serve your dish
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