Past Recipes
Orange Beef

Orange Beef with Bell Pepper and Scallion Rice

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Recipe Details


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

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Andrea

By Chef Andrea

Nutritional info

  • Calories 700
  • Protein 37g
  • Total Carb 89g
  • Total Fat 22g

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

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium high-sided pan
  • 10" medium pan

Cooking Steps

  1. Cook rice

    Cook rice

    In a small pot, combine rice, 1¼ cups 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 evaporated, 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 ready to serve.

  2. Prepare ingredients

    Prepare ingredients

    Rinse bell pepper and halve lengthwise, discarding seeds and stem. Cut into ¼-inch pieces. Rinse scallions, trim and discard roots, and thinly slice, keeping whites and light greens separate from dark greens. Halve orange. Mince garlic. In a medium bowl, whisk together ginger, soy sauce, apricot preserves, rice wine vinegar, honey, Sriracha (skip or use half for less heat), and juice of 1 orange to combine. Set orange sauce aside.

  3. Sear steaks

    Sear steaks

    Pat steaks dry with paper towel and season all over with ½ teaspoon salt and black pepper as desired. Heat 2 teaspoons canola oil in a medium high-sided pan over medium heat. When oil is shimmering, add steaks and sear until browned and medium rare, 5-7 minutes per side. Transfer steaks to a plate, leaving behind any fat in pan for Step 5, and set aside to rest for about 5 minutes.

  4. Sauté bell pepper

    Sauté bell pepper

    While steaks sear, heat 2 teaspoons canola oil in a separate medium pan over medium-high heat. When oil is shimmering, add bell pepper and cook, stirring, until lightly browned, about 5 minutes. Season with ¼ teaspoon salt and black pepper as desired. Set aside. 

  5. Simmer orange sauce

    Simmer orange sauce

    Return pan from steaks to medium heat with 2 teaspoons canola oil. When oil is shimmering, add garlic and scallion whites and light greens. Cook, 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 cook, stirring frequently, until thickened, 4-5 minutes. Remove pan from heat. Taste and add salt and black pepper.

  6. Plate orange beef

    Plate orange beef

    Once rested, cut steaks against the grain into ¼-inch slices; add to pan with sauce. Stir to coat. Add rice and half of scallion dark greens to pan with bell pepper and stir to combine. Divide scallion rice between serving dishes. Top with orange beef. Spoon over remaining sauce. Garnish with remaining scallion dark greens. Dig in!

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