Spicy Pepper Beef

over Jasmine Rice

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 520 calories Group 22 Created with Sketch.
    Nutrition Label
    Download
WW Freestyle
11 Smart Points

Our spin on the classic takeout dish highlights fresh bird’s eye chile—a petite variety known for its potent heat—sautéed with our beef, pepper, and onion to help deliver the thrillingly spicy flavor the dish is known for.

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

Get Cooking
fresh
ingredients
Spicy Pepper Beef over Jasmine Rice
Title
  • 10 oz Thinly Sliced Beef
  • ½ cup Jasmine Rice
  • 1 Poblano Pepper
  • 1 Yellow Onion
  • 2 cloves Garlic
  • 1 Bird's Eye Chile Pepper
  • 2 Tbsps Soy Sauce
  • 1 Tbsp Mirin
  • ¼ cup Cornstarch
  • 1 tsp Black & White Sesame Seeds
tried-and-true
kitchen tools
step-by-step
instructions
Cook the rice:
1 Cook the rice:

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, 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:
2 Prepare the ingredients:

Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard the stem of the chile pepper; thinly slice crosswise (for a milder dish, remove and discard the ribs and seeds). In a bowl, combine the poblano pepper and as much of the chile pepper as you’d like, depending on how spicy you’d like the dish to be. Thoroughly wash your hands immediately after handling the peppers. 

Coat & cook the beef:
3 Coat & cook the beef:

Separate the beef; pat dry with paper towels. Place in a bowl; season with salt and pepper. Add the cornstarch and toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Leaving any excess cornstarch in the bowl, add the coated beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 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:
4 Cook the vegetables:

In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the prepared onion and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the prepared peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened.

Finish & serve your dish:
5 Finish & serve your dish:

To the pan of cooked vegetables, add the cooked beef, soy sauce, and mirin.  Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Serve the finished beef and vegetables over the cooked rice. Garnish with the sesame seeds. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Cook the rice:
1 Cook the rice:

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, 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:

Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Cut off and discard the stem of the chile pepper; thinly slice crosswise (for a milder dish, remove and discard the ribs and seeds). In a bowl, combine the poblano pepper and as much of the chile pepper as you’d like, depending on how spicy you’d like the dish to be. Thoroughly wash your hands immediately after handling the peppers. 

Prepare the ingredients:
Coat & cook the beef:
3 Coat & cook the beef:

Separate the beef; pat dry with paper towels. Place in a bowl; season with salt and pepper. Add the cornstarch and toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Leaving any excess cornstarch in the bowl, add the coated beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

4 Cook the vegetables:

In the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the prepared onion and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the prepared peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened.

Cook the vegetables:
Finish & serve your dish:
5 Finish & serve your dish:

To the pan of cooked vegetables, add the cooked beef, soy sauce, and mirin.  Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Serve the finished beef and vegetables over the cooked rice. Garnish with the sesame seeds. Enjoy!