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Quick Ginger Braised Beef Stir-Fry

Quick Ginger Braised Beef Stir-Fry

with Shanghai Bok Choy
4.0(988)
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Calories
: 
880 kcal
Protein
: 
42g protein
Preparation Time
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Soy
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

250 g

Shredded Beef

(Contains: Soy)

30 g

Ginger

1 unit

Beef Broth Concentrate

1 tbsp

Soy Sauce

(Contains: Soy, Wheat)

4 tbsp

Honey-Garlic Sauce

(Contains: Soy)

¾ cup

Jasmine Rice

226 g

Shanghai Bok Choy

2 unit

Green Onion

28 g

Crispy Shallots

(Contains: Wheat)

160 g

Sweet Bell Pepper

Not included in your delivery

1 tbsp

Oil*

0.06 tsp

Pepper*

0.19 tsp

Salt*

Calories880 kcal
Fat34 g
Saturated Fat12 g
Carbohydrate99 g
Sugar24 g
Dietary Fiber4 g
Protein42 g
Cholesterol95 mg
Sodium2100 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Medium Pot
•Medium Bowl
•Small Bowl
•Measuring Cups
•Measuring Spoons
•Large Non-Stick Pan

Cooking Steps

PDF
Prep
1

Before starting, add 1 1/4 cups water and 1/ 8tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl). Cut bok choy into 1/2-inch pieces. Core, then cut pepper into 1/2-inch pieces. Thinly slice green onions. Whisk together broth concentrate, soy sauce, honey garlic sauce and 1/4 cup water (dbl for 4 ppl) in a small bowl. Set aside. Using 2 forks, shred beef in a medium bowl. Set aside.

Cook rice
2

Add rice to the boiling water, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Start stir-fry
3

While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then ginger. Cook, stirring often, until fragrant, 1-2 min. Add bok choy and peppers. Cook, stirring often, until tender-crisp, 2-3 min. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using 1 tbsp oil per batch, if necessary.) Season with salt and pepper. Transfer veggies to a plate and cover to keep warm.

Cook beef
4

Add beef to the same pan. Cook, stirring occasionally, until warmed through, 3-4 min.**

Make sauce
5

Add veggies and sauce to the pan. Cook, stirring often, until sauce reduces slightly, 3-4 min.

Finish and serve
6

Fluff rice with a fork, then stir in green onions. Divide rice between bowls, then top with ginger beef stir-fry. Sprinkle crispy shallots over top.

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