Beef & Vegetable Stir-Fry

Total Time
40 min
25 min
15 min
This recipe was originally created by Blue Apron and had been modified and reprinted for WW with permission.


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

white all-purpose flour

¼ cup(s)

extra virgin olive oil

1 tsp


  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.

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