Beef & vegetable stir-fry

8
8
8
SmartPoints® value per serving
Total Time:   40 min   Prep: 25 min  Cook:  15 min  Serves: 2
Difficulty: Easy

Looking for a recipe that will knock your tastebuds off in the best kind of way? This sweet, savory, and spicy beef stir-fry is packed with tantalizing flavor. After quickly browning thin slices of lean beef, a garden basket of fresh vegetables gets stir-fried in the rich pan drippings. An uncommonly delicious garlic sauce brings all the components together for a restaurant-quality result. The unique garlic sauce is destined to become your new weapon for adding Far East flavor to an array of dishes in no time. Leftover stir-fry is delicious reheated the next day.

Ingredients

Uncooked carrot(s)

3 medium, peeled

 

Uncooked bok choy

10 oz, baby variety (2 heads)

 

Uncooked broccoli

½ pound(s)

 

Garlic clove(s)

2 medium clove(s)

 

Rice vinegar

1 Tbsp

 

Unpacked light brown sugar

1 Tbsp

 

Sesame oil

1 Tbsp

 

Worcestershire sauce

2 Tbsp

Sambal oelek

1 Tbsp, or to taste

 

Table salt

1 pinch, or to taste

 

Black pepper

1 pinch, or to taste

 

Uncooked lean trimmed beef eye round

10 oz, thinly sliced

 

All-purpose flour

¼ cup(s)

 

Extra virgin olive oil

1 tsp

Instructions

1. Heat pot of water to boiling. Halve carrots lengthwise, then thinly slice crosswise. Cut off and discard root end of bok choy; roughly chop, separating white stems and green leaves. Cut broccoli into small florets. Peel and finely chop garlic; using flat of knife, smash into paste. In a bowl, combine next five ingredients with garlic paste. Season with salt and pepper.

 

2. Pat beef dry; place in bowl, top with flour, and season with salt and pepper. Toss to coat. In nonstick pan, heat  olive oil on medium-high. Add beef; cook without stirring, 2 to 3 minutes, until lightly browned. Continue to cook, stirring, 1 to 2 minutes, until browned and just cooked through. Leaving any browned bits in pan, transfer to plate.

 

3. Meanwhile, add broccoli to pot of boiling water. Cook 2 to 3 minutes, or until bright green and tender. Drain.

 

4.  Add carrots and bok choy stems to pan. Cook on medium-high, stirring occasionally, 2 to 3 minutes, until slightly softened. Add garlic sauce. Cook, stirring, 1 to 2 minutes, until veggies are tender and sauce is slightly thickened.

 

5.  Add beef, broccoli, and chopped bok choy leaves to pan. Cook, stirring frequently, 1 to 2 minutes, or until coated and heated through.

 

6.  Makes 2 servings. Each serving is half the recipe.

 

Notes

This recipe was originally created by Blue Apron and had been modified and reprinted for WW with permission.