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Orange Beef & Bok Choy

over Jasmine Rice

Customer Favorite
Customer Favorite
  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories

In our spin on this Chinese-American favorite, beef and bok choy get a bright lift from the fresh orange juice we’re using to give our spicy-sweet sauce a burst of citrus flavor.

Get Cooking
fresh
ingredients
Orange Beef & Bok Choy over Jasmine Rice
Title
  • 10 oz Thinly Sliced Beef
  • ½ cup Jasmine Rice
  • 1 Navel Orange
  • 10 oz Baby Bok Choy
  • 2 cloves Garlic
  • 1 Tbsp Sambal Oelek
  • 2 Tbsps Soy Glaze
  • ¼ cup Cornstarch
  • 1 Tbsp Rice Vinegar
tried-and-true
kitchen tools
step-by-step
instructions
Cook the rice:
1 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Prepare the ingredients & make the sauce:
2 Prepare the ingredients & make the sauce:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the root end of the bok choy; thinly slice. Peel and roughly chop 2 cloves of garlic. Halve the orange; squeeze the juice into a bowl. Add the vinegar, soy glaze, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. 

Coat the beef:
3 Coat the beef:

While the rice continues to cook, using your hands, separate the beef; pat dry with paper towels. Transfer to a medium bowl; season with salt and pepper. Add the cornstarch; stir to thoroughly coat. 

Cook the beef & serve your dish:
4 Cook the beef & serve your dish:

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that piece of beef sizzles immediately when added, add the coated beef in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the sliced bok choy and chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until the bok choy leaves are slightly wilted. Add the sauce and cook, stirring frequently, 1 to 2 minutes, or until slightly thickened and the beef is just cooked through. Turn off the heat. Serve the cooked beef over the cooked rice. Garnish with the sesame seeds. Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Cook the rice:
1 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

2 Prepare the ingredients & make the sauce:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the root end of the bok choy; thinly slice. Peel and roughly chop 2 cloves of garlic. Halve the orange; squeeze the juice into a bowl. Add the vinegar, soy glaze, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Stir to combine. 

Prepare the ingredients & make the sauce:
Coat the beef:
3 Coat the beef:

While the rice continues to cook, using your hands, separate the beef; pat dry with paper towels. Transfer to a medium bowl; season with salt and pepper. Add the cornstarch; stir to thoroughly coat. 

4 Cook the beef & serve your dish:

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that piece of beef sizzles immediately when added, add the coated beef in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the sliced bok choy and chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until the bok choy leaves are slightly wilted. Add the sauce and cook, stirring frequently, 1 to 2 minutes, or until slightly thickened and the beef is just cooked through. Turn off the heat. Serve the cooked beef over the cooked rice. Garnish with the sesame seeds. Enjoy!

Cook the beef & serve your dish: