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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.

Ethan Mick

with Bok Choy & Scallion Rice

Orange Beef

Thinly Sliced Beef

Jasmine Rice

Navel Orange

Garlic

Baby Bok Choy

Scallions

Sambal Oelek

Soy Glaze

Rice Vinegar

Black & White Sesame Seeds

Ingredients

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.

Prepare the ingredients:

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.

Make the scallion rice:

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.

Make the sauce:

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.

Start the beef:

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**. Enjoy!