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Orange Beef

with Bok Choy & Scallion Rice

Trending
  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 620 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

Our spin on this Chinese-American favorite uses fresh orange juice to give our garlicky soy-based sauce a burst of citrus flavor.

Get Cooking
fresh
ingredients
Orange Beef with Bok Choy & Scallion Rice
Title
  • 10 oz Thinly Sliced Beef
  • ½ cup Jasmine Rice
  • 1 Navel Orange
  • 2 cloves Garlic
  • 10 oz Baby Bok Choy
  • 2 Scallions
  • 1 Tbsp Sambal Oelek
  • 2 Tbsps Soy Glaze
  • 1 Tbsp Rice Vinegar
  • 1 tsp Black & White Sesame Seeds
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Halve the orange; squeeze the juice into a medium bowl. Peel and finely chop the garlic. Cut off and discard the root end of the bok choy; roughly chop.

Make the scallion rice:
2 Make the scallion rice:

In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). 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. Fluff the cooked rice with a fork. Cover to keep warm.

Make the sauce:
3 Make the sauce:

While the rice cooks, to the bowl of orange juice, add the chopped garlic, 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.

Start the beef:
4 Start the beef:

While the rice continues to cook, using your hands, separate the beef; pat dry with paper towels. Place in a large bowl and season with salt and pepper. Add the cornstarch; toss to thoroughly coat. In a large pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added to the pan, add the coated beef in an even layer (shaking off any excess cornstarch before adding). Cook, without stirring, 2 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned.

Finish the beef & serve your dish:
5 Finish the beef & serve your dish:

Add the chopped bok choy to the pan; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the leaves are slightly wilted. Add the sauce and cook, stirring frequently, 1 to 2 minutes, or until the bok choy leaves are wilted and the beef is cooked through. Serve the finished beef over the cooked scallion rice. Garnish with the sliced green tops of the scallions and 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.

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Halve the orange; squeeze the juice into a medium bowl. Peel and finely chop the garlic. Cut off and discard the root end of the bok choy; roughly chop.

2 Make the scallion rice:

In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). 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. Fluff the cooked rice with a fork. Cover to keep warm.

Make the scallion rice:
Make the sauce:
3 Make the sauce:

While the rice cooks, to the bowl of orange juice, add the chopped garlic, 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.

4 Start the beef:

While the rice continues to cook, using your hands, separate the beef; pat dry with paper towels. Place in a large bowl and season with salt and pepper. Add the cornstarch; toss to thoroughly coat. In a large pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added to the pan, add the coated beef in an even layer (shaking off any excess cornstarch before adding). Cook, without stirring, 2 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned.

Start the beef:
Finish the beef & serve your dish:
5 Finish the beef & serve your dish:

Add the chopped bok choy to the pan; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the leaves are slightly wilted. Add the sauce and cook, stirring frequently, 1 to 2 minutes, or until the bok choy leaves are wilted and the beef is cooked through. Serve the finished beef over the cooked scallion rice. Garnish with the sliced green tops of the scallions and sesame seeds. Enjoy!