Beef and Vegetable Stir-Fry

Points® value
Total Time
25 min
10 min
15 min



3 medium, peeled

Uncooked bok choy

10 oz, (2 heads)


½ pound(s)


2 clove(s), large

Unseasoned rice vinegar

1 tbsp(s)

Unpacked light brown sugar

1 tbsp(s)

Sesame oil

1 tbsp(s)

Worcestershire sauce

2 tbsp(s)

Sambal oelek

1 tbsp(s)

Uncooked lean trimmed beef eye round

10 oz, thinly sliced

All-purpose flour

¼ cup(s)

Olive oil

1 tsp(s)


  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.


Serving Size: about 500 ml (2 cups).