Pork that 24% lighter than the average pork meal and ranks in the 48th percentile for protein.
Protein3/5
Lightness2/5
Ease2/5
👍 Best for
✓ Hitting protein goals✓ Pork lovers
This take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track, a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from Blue Apron🔄 Availability checked weekly
Nutrition per serving
730
Calories
39g
Protein
5.0g
Fiber
5.3g
Protein / 100 cal
Per serving, as packaged by Blue Apron. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
48th pctl
More protein than 48% of 1,474 meals
Protein density
5.3g /100cal
Leaner than 66% of meals
vs Pork average
24% lighter
This730
Avg957
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Under 500 cal✓ High fiber
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Allergens & dietary
Contains Allergens aren't itemized by this provider, check the package label before cooking.
Dietary✓ Asian
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
10 oz Ground Pork
½ cup Long Grain White Rice
1 each Bell Pepper
1 each Persian Cucumbers
1 each Lime
1 tbsp Smooth Peanut Butter Spread
2 tbsp Soy Glaze
4 tsp Chili Crisp Seasoning
3 tbsp Roasted Peanuts
1 tbsp Mirin (salted cooking wine)
How to make it
1
Rinse and drain the rice. Combine with a big pinch of salt and 1 cup water (2 cups for 4 servings) in a medium pot. Bring to a boil, reduce to low, cover, and cook undisturbed 13-15 minutes until absorbed and tender. Fluff with a fork.
2
Rinse and dry all produce. Stem the peppers, halve lengthwise, seed, and medium dice. Halve the cucumbers lengthwise and thinly slice crosswise. Quarter the limes. In a bowl, combine the peanut butter spread, soy glaze, rice vinegar, juice of 2 lime wedges (4 wedges for 4 servings), 2 tablespoons water (4 tbsp for 4 servings), and up to half the chili crisp. In a separate bowl, toss the cucumbers with the juice of the remaining lime wedges and set aside to marinate.
3
Heat a drizzle of olive oil in a nonstick pan over medium-high. Add the diced peppers in an even layer; season with salt and pepper. Cook undisturbed 2-3 minutes until lightly browned. Add the beef, season with salt and pepper, and cook stirring frequently, breaking the meat apart, 5-7 minutes until browned and cooked through. Drain off any excess oil.
4
Add the peanut sauce to the pan. Cook over medium-high, stirring frequently, 1-2 minutes until coated and combined. Remove from heat. Serve the rice topped with the sauced beef and peppers. Garnish with peanuts, the marinated cucumbers, and as much remaining chili crisp as you like.
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With Spicy Peanut Sauce & Marinated Cucumber makes Asian Beef Rice Bowls one of the Pork options in Blue Apron's rotating weekly lineup.
Bowls, also known as lawn bowls or lawn bowling, is a sport in which players try to roll their ball closest to a smaller ball. The bowls are shaped (biased), so that they follow a curved path when being rolled. [1]
Blue Apron delivers weekly meals across the US. For testing notes, delivery details, and how Blue Apron compares to alternatives, read the Blue Apron review on MealFan.
⏱️ Est. time: 32 min
🍽️ Serves: 1 serving
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
Rinse and drain the rice. Combine with a big pinch of salt and 1 cup water (2 cups for 4 servings) in a medium pot. Bring to a boil, reduce to low, cover, and cook undisturbed 13-15 minutes until absorbed and tender. Fluff with a fork.
Rinse and dry all produce. Stem the peppers, halve lengthwise, seed, and medium dice. Halve the cucumbers lengthwise and thinly slice crosswise. Quarter the limes. In a bowl, combine the peanut butter spread, soy glaze, rice vinegar, juice of 2 lime wedges (4 wedges for 4 servings), 2 tablespoons water (4 tbsp for 4 servings), and up to half the chili crisp. In a separate bowl, toss the cucumbers with the juice of the remaining lime wedges and set aside to marinate.
Heat a drizzle of olive oil in a nonstick pan over medium-high. Add the diced peppers in an even layer; season with salt and pepper. Cook undisturbed 2-3 minutes until lightly browned. Add the beef, season with salt and pepper, and cook stirring frequently, breaking the meat apart, 5-7 minutes until browned and cooked through. Drain off any excess oil.
Add the peanut sauce to the pan. Cook over medium-high, stirring frequently, 1-2 minutes until coated and combined. Remove from heat. Serve the rice topped with the sauced beef and peppers. Garnish with peanuts, the marinated cucumbers, and as much remaining chili crisp as you like.
Asian Beef Rice Bowls is offered by Blue Apron. Read the full Blue Apron review on MealFan for pricing, freshness ratings, and how Blue Apron compares to competitors.
Is Asian Beef Rice Bowls asian?
Asian Beef Rice Bowls is tagged as Asian on the Blue Apron menu. For specific allergen details, refer to the card included with your delivery.
How long does Asian Beef Rice Bowls take to prepare?
Asian Beef Rice Bowls is made in 4 steps. Estimated active time is about 32 minutes based on the recipe instructions.
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