Past Recipes
Orange Beef

Orange Beef with Bell Pepper and Scallion Rice

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When it comes to Chinese takeout, orange beef is hard to beat, combining crispy meat and spicy-sweet glaze—but Chef Andrea’s homemade version has us ditching delivery. She sears steaks until medium rare, rather than the traditional battering and frying method, for a lightened-up flavor. They’re thinly sliced for extra tenderness, then tossed in a sticky orange and chile glaze and served over fluffy jasmine rice perfect for soaking up every last drop of sauce.

  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 600
  • Protein 38g
  • Total Carb 65g
  • Total Fat 21g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • jasmine rice
    • 1/2 cup
    • jasmine rice
  • red bell pepper
    • 1
    • red bell pepper
  • navel orange
    • 1
    • navel orange
  • scallions
    • 2
    • scallions
  • garlic
    • 2 cloves
    • garlic
  • ground ginger
    • 1/4 teaspoon
    • ground ginger
  • gluten-free soy sauce
    • 3 tablespoons
    • gluten-free soy sauce
  • apricot preserves
    • 2 packets
    • apricot preserves
  • rice wine vinegar
    • 1 tablespoon
    • rice wine vinegar
  • Sriracha
    • 2 packets
    • Sriracha
  • steaks
    • 2
    • steaks

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium pan
  • aluminum foil

Cooking Steps

  1. Cook rice

    Cook rice

    In a small pot, combine rice, ¾ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until Step 6.

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, rinse all produce. Halve bell pepper lengthwise, discarding seeds and stem; cut into ¼-inch pieces. Halve orange. Trim and discard scallion roots and thinly slice, keeping whites and light greens separate from dark greens. Mince garlic. In a medium bowl, whisk together ginger, soy sauce, apricot preserves, rice wine vinegar, Sriracha (use less for milder flavor), and juice of 1 orange to combine. Set aside.

  3. Sauté bell pepper

    Sauté bell pepper

    Heat 2 teaspoons canola oil in a medium pan over medium-high heat. When oil is shimmering, add bell pepper and sauté, stirring, until lightly browned, about 5 minutes. Season with ¼ teaspoon salt and black pepper as desired. Transfer to a bowl and cover with foil to keep warm until Step 6, reserving pan for the next step.

  4. Sear steaks

    Sear steaks

    Pat steaks dry with paper towel and season all over with ½ teaspoon salt and black pepper as desired. Return pan from bell pepper to medium-high heat with ½ tablespoon canola oil. When oil is shimmering, add steaks and sear until browned and medium rare, 4-6 minutes per side. Transfer steaks to a plate to rest, reserving pan for the next step.

  5. Simmer orange sauce

    Simmer orange sauce

    Heat 2 teaspoons canola oil in pan from steaks over medium heat. When oil is shimmering, add garlic and scallion whites and light greens. Sauté, stirring, until beginning to soften, about 2 minutes. Add orange sauce to pan. Bring to a boil over high heat, then reduce heat to medium and simmer, stirring frequently, until thickened, 4-5 minutes. Remove pan from heat. Taste and season with salt and black pepper as desired.

  6. Plate orange beef

    Plate orange beef

    Once rested, cut steaks against the grain into ¼-inch slices. Add to pan with sauce and toss to coat. Add sautéed bell pepper and half of scallion dark greens to pot with rice and stir to combine. Divide scallion rice between serving plates and top with orange beef, spooning over any remaining sauce from pan. Garnish with remaining scallion dark greens and dig in!

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