Spicy Beef Stir-Fry with Snow Peas, Carrots, & Bok Choy

Spicy Beef Stir-Fry

with Snow Peas, Carrots, & Bok Choy

Group Created with Sketch. 30 min 9 SmartPoints®
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 430 Cals/serving
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The star of this one-pan dish is the sweet and spicy sauce that brings together crisp vegetables and tender beef, which is first cooked in sesame oil for rich, nutty flavor.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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

Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Halve the peas. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root end of the bok choy; roughly chop. In a bowl, combine the soy glaze and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. 

Cook the beef:
2 Cook the beef:

Separate the beef; pat dry with paper towels. Place in a medium bowl and season with salt and pepper. Add half the rice flour (you will have extra) and stir to coat. In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Cook the vegetables:
3 Cook the vegetables:

Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced carrots. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly softened. Add the halved peas, chopped garlic, chopped bok choy, and 2 tablespoons of water. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened and the water has cooked off.

Finish & serve your dish:
4 Finish & serve your dish:

Add the cooked beef and sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until coated and combined. Turn off the heat. Taste, then season with salt and pepper if desired. Enjoy!

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

Wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Halve the peas. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root end of the bok choy; roughly chop. In a bowl, combine the soy glaze and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. 

2 Cook the beef:

Separate the beef; pat dry with paper towels. Place in a medium bowl and season with salt and pepper. Add half the rice flour (you will have extra) and stir to coat. In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Cook the beef:
Cook the vegetables:
3 Cook the vegetables:

Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced carrots. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and slightly softened. Add the halved peas, chopped garlic, chopped bok choy, and 2 tablespoons of water. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened and the water has cooked off.

4 Finish & serve your dish:

Add the cooked beef and sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until coated and combined. Turn off the heat. Taste, then season with salt and pepper if desired. Enjoy!

Finish & serve your dish: