Orange Beef with Bell Pepper and Scallion Rice
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Ingredients & Equipment
What we send
- 3/4 cupjasmine rice
- 1red bell pepper
- 1navel orange
- 2 clovesgarlic
- 1/4 teaspoonground ginger
- 3 tablespoonsgluten-free soy sauce
- 1 ounceapricot preserves
- 1 tablespoonrice wine vinegar
- 1 packethoney
- 2 packetsSriracha
What You’ll Need
- canola oil
- kosher salt
- black pepper
- 6" small pot with lid
- 10" medium high-sided pan
- 10" medium pan
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.
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.
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.
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.
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.
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!