Beef & Vegetable Stir-Fry

Smartpoints value per serving
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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