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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.

Ethan Mick

over Jasmine Rice

Orange Beef & Bok Choy

Thinly Sliced Beef

Jasmine Rice

Navel Orange

Baby Bok Choy

Garlic

Sambal Oelek

Soy Glaze

Cornstarch

Rice Vinegar

Ingredients

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.

Cook the rice:

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.

Prepare the ingredients & make the sauce:

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.

Coat the beef:

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!