Sweet & Spicy Beef Stir-Fry with Mushrooms, Cabbage & Zucchini

Sweet & Spicy Beef Stir-Fry

with Mushrooms, Cabbage & Zucchini

25 MIN
2 Servings
7 SmartPoints®
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From the Test Kitchen

This easy stir-fry highlights tender beef and a bevy of vibrant vegetables, which all come together in one pan with an irresistibly sweet, savory, and spicy sauce. It’s finished with a sprinkle of delicate sesame seeds for pleasant crunch and nutty flavor in each bite.

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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  • Nutrition
    PER SERVING
  • Calories
    360 Cals (est.)
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tips & techniques
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Medium dice the zucchini. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel and finely chop the ginger. In a bowl, combine the mirin, soy sauce, sugar, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Whisk until the sugar has dissolved. 

Cook the beef & mushrooms:
2 Cook the beef & mushrooms:

Separate the beef; pat dry with paper towels. Transfer to a bowl and season with salt and pepper. Add half the cornstarch (you will have extra) and toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef and mushroom pieces 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 the beef is just cooked through. Leaving any excess oil and browned bits (or fond) in the pan, transfer to a plate. 

Start the stir-fry:
3 Start the stir-fry:

Heat the pan of reserved fond on medium-high until hot. Add the diced zucchini in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced cabbage and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. 

Finish the stir-fry & serve your dish:
4 Finish the stir-fry & serve your dish:

Add the cooked beef and mushrooms and sauce (carefully, as the liquid may splatter) to the pan. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the sesame seeds. Enjoy!

Tips from Home Chefs

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

Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Medium dice the zucchini. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel and finely chop the ginger. In a bowl, combine the mirin, soy sauce, sugar, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Whisk until the sugar has dissolved. 

2 Cook the beef & mushrooms:

Separate the beef; pat dry with paper towels. Transfer to a bowl and season with salt and pepper. Add half the cornstarch (you will have extra) and toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned beef and mushroom pieces 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 the beef is just cooked through. Leaving any excess oil and browned bits (or fond) in the pan, transfer to a plate. 

Cook the beef & mushrooms:
Start the stir-fry:
3 Start the stir-fry:

Heat the pan of reserved fond on medium-high until hot. Add the diced zucchini in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced cabbage and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. 

4 Finish the stir-fry & serve your dish:

Add the cooked beef and mushrooms and sauce (carefully, as the liquid may splatter) to the pan. Cook, stirring frequently, 2 to 3 minutes, or until the sauce is thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry garnished with the sesame seeds. Enjoy!

Finish the stir-fry & serve your dish: