Orange Beef with Bok Choy & Scallion Rice

Orange Beef

with Bok Choy & Scallion Rice

30 MIN
2 Servings
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    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
      550 Cals (est.)
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    fresh
    ingredients
    Orange Beef with Bok Choy & Scallion Rice
    Title
    • 10 oz Thinly Sliced Beef
    • ½ cup Long Grain White Rice
    • 1 Navel Orange
    • 10 oz Baby Bok Choy
    • 2 cloves Garlic
    • 2 Scallions
    • 1 Tbsp Sambal Oelek
    • 2 Tbsps Soy Glaze
    • 1 Tbsp Rice Vinegar
    • 1 tsp Black & White Sesame Seeds
    time-saving
    tips & techniques
    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 beef
    4 Start the beef

    Separate the beef; pat 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 beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through.

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

    Add the chopped bok choy to the pan of cooked beef; 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 beef and bok choy over the scallion rice. Garnish with the sliced green tops of the scallions and sesame seeds. Enjoy! 

    Tips from Home Chefs

    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 beef

    Separate the beef; pat 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 beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and just cooked through.

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

    Add the chopped bok choy to the pan of cooked beef; 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 beef and bok choy over the scallion rice. Garnish with the sliced green tops of the scallions and sesame seeds. Enjoy! 

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