Orange Beef with Bok Choy & Scallion Rice

Orange Beef

with Bok Choy & Scallion Rice

30 MIN
-$0.05/serving 2 Servings
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Available Options

  • with Thinly Sliced Beef
    includes 10 oz No Added Hormones, Antibiotic-Free Thinly Sliced Beef View recipe
  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
    • with Boneless Chicken Breast Pieces

    From the Test Kitchen

    Bright citrus is the star of this dish, thanks to the fresh navel orange juice we’re using in a sweet and savory soy-based sauce that coats tender beef and crisp bok choy. A bed of fluffy scallion rice is the perfect accompaniment to soak up all of the delicious, saucy bites.
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    • Nutrition
      PER SERVING
    • Calories
      510 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Orange Beef with Bok Choy & Scallion Rice
    Title
    • 10 oz Boneless Chicken Breast Pieces
    • ½ cup Long Grain White Rice
    • 1 Navel Orange
    • 10 oz Baby Bok Choy
    • 2 Scallions
    • 2 cloves Garlic
    • 1 Tbsp Sambal Oelek
    • 2 Tbsps Soy Glaze
    • 1 Tbsp Rice Vinegar
    • 1 tsp Black & White Sesame Seeds
    time-saving
    tips & techniques
    How To: Peel Garlic
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the orange; squeeze the juice into a medium bowl. Peel and finely chop 2 cloves of garlic. Cut off and discard the root ends of the bok choy; roughly chop.

    Make the scallion rice
    2 Make the scallion rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, heat a drizzle 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, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    Make the sauce
    3 Make the sauce

    Meanwhile, 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 chicken
    4 Start the chicken

    Pat the chicken dry with paper towels; season with salt and pepper. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through.

    Finish the chicken & serve your dish
    5 Finish the chicken & serve your dish

    Add the chopped bok choy to the pan of cooked chicken; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the leaves are slightly wilted. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the bok choy leaves are wilted. Turn off the heat. Serve the finished chicken and bok choy over the scallion rice. Garnish with the sliced green tops of the scallions and sesame seeds. Enjoy!

    Tips from Home Chefs

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    Orange Beef

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the orange; squeeze the juice into a medium bowl. Peel and finely chop 2 cloves of garlic. Cut off and discard the root ends of the bok choy; roughly chop.

    2 Make the scallion rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, heat a drizzle 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, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    Make the scallion rice
    Make the sauce
    3 Make the sauce

    Meanwhile, 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 chicken

    Pat the chicken dry with paper towels; season with salt and pepper. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through.

    Start the chicken
    Finish the chicken & serve your dish
    5 Finish the chicken & serve your dish

    Add the chopped bok choy to the pan of cooked chicken; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the leaves are slightly wilted. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the bok choy leaves are wilted. Turn off the heat. Serve the finished chicken and bok choy over the scallion rice. Garnish with the sliced green tops of the scallions and sesame seeds. Enjoy!

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