To give this spin on a Chinese-American favorite a burst of bright citrus flavor, we’re adding fresh orange juice to the spicy soy-based sauce that deliciously coats our tender beef and crisp bok choy. It’s all complete with a bed of fluffy rice and a sprinkle of black and white sesame seeds.
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
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.
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 and fluff with a fork. Cover to keep warm.
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.
While the rice continues to cook, using your hands, separate the beef; pat dry with paper towels. Season with salt and pepper. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and cooked through.
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. Serve the finished beef over the scallion rice. Garnish with the sliced green tops of the scallions and sesame seeds.