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.
Ingredients
Ingredients
- 10 oz Thinly Sliced Beef
- 1/2 c Jasmine Rice
- 1 Navel Orange
- 10 oz Baby Bok Choy
- 2 Garlic
- 1 tbsp Sambal Oelek
- 2 tbsp Soy Glaze
- 1/4 c Cornstarch
- 1 tbsp Rice Vinegar
Instructions
Instructions
Cook the rice:
In a medium 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:
While the rice cooks, wash and dry the bok choy. 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:
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:
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 a 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 softened. Add the sauce. Cook, stirring frequently, 1 to 2 minutes, or until slightly thickened and the beef is just cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked beef and bok choy over the cooked rice. Enjoy!