Sautéed Beef & Bok Choy with Marinated Radishes & Spicy Mayo

Sautéed Beef & Bok Choy

with Marinated Radishes & Spicy Mayo

20 MIN
+$0.95/serving 2 Servings
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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.
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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.
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  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined)
  • with Shrimp

    From the Test Kitchen

    A simple drizzle of mayo mixed with gochujang—a savory paste made from chiles and fermented soybeans—deliciously brings together contrasting textures of tender beef, crisp bok choy, and crunchy marinated radishes. It’s all served over a bed of white rice, which is perfect for capturing every saucy bite of the dish.
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    • Nutrition
      PER SERVING
    • Calories
      560 Cals (est.)
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    fresh
    ingredients
    Sautéed Beef & Bok Choy with Marinated Radishes & Spicy Mayo
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ cup Long Grain White Rice
    • 3 oz Radishes
    • 1 Tbsp Sugar
    • 10 oz Baby Bok Choy
    • 1 Tbsp Soy Sauce
    • 2 cloves Garlic
    • 1 Tbsp Rice Vinegar
    • 2 Tbsps Mayonnaise
    • 2 tsps Gochujang
    • 1 Tbsp Sesame Oil
    • 1 Piece Ginger
    time-saving
    tips & techniques
    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a small 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, 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 & marinate the radishes
    2 Prepare the ingredients & marinate the radishes

    Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Place in a bowl; add the sesame oil and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Combine the chopped garlic and chopped ginger in a bowl. Cut off and discard the root ends of the bok choy; thinly slice crosswise.

    Cook the shrimp & bok choy
    3 Cook the shrimp & bok choy

    Pat the shrimp dry with paper towels (remove the tails, if desired). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared shrimp and chopped garlic and ginger; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly opaque. Add the sugar, soy sauce, and sliced bok choy. Cook, stirring frequently, 1 to 2 minutes, or until combined and the shrimp are opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

    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. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked shrimp and bok choy, marinated radishes (including any liquid), and spicy mayo. Enjoy!

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a small 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, 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 & marinate the radishes

    Meanwhile, wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Place in a bowl; add the sesame oil and vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Combine the chopped garlic and chopped ginger in a bowl. Cut off and discard the root ends of the bok choy; thinly slice crosswise.

    Prepare the ingredients & marinate the radishes
    Cook the shrimp & bok choy
    3 Cook the shrimp & bok choy

    Pat the shrimp dry with paper towels (remove the tails, if desired). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared shrimp and chopped garlic and ginger; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly opaque. Add the sugar, soy sauce, and sliced bok choy. Cook, stirring frequently, 1 to 2 minutes, or until combined and the shrimp are opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

    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. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked shrimp and bok choy, marinated radishes (including any liquid), and spicy mayo. Enjoy!

    Make the spicy mayo & serve your dish
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