Orange Beef with Bell Pepper and Scallion Rice
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.
Total cook time
- 1 1/4 cups jasmine rice
- 2 red bell peppers
- 4 scallions
- 1 navel orange
- 4 cloves garlic
- 1/2 teaspoon ground ginger
- 1/3 cup gluten-free soy sauce
- 2 ounces apricot preserves
- 2 tablespoons rice wine vinegar
- 1 ounce honey
- 24 grams Sriracha
- 4 steaks
- canola oil
- kosher salt
- black pepper
In a small pot, combine rice, 2.5 cups water, and .5 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 peppers and halve lengthwise, discarding seeds and stems. Cut into .25-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 1 teaspoon salt and black pepper as desired. Heat 2 teaspoons canola oil in a large high-sided pan over medium heat. When oil is shimmering, add steaks and sear, working in batches and adding oil as needed, 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.
While steaks sear, heat 1 tablespoon canola oil in a large pan over medium-high heat. When oil is shimmering, add bell pepper and cook, stirring, until lightly browned, about 5 minutes. Season with .5 teaspoon salt and black pepper as desired. Set aside.
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.
Once rested, cut steaks against the grain into .25-inch slices (see recipe tip), then add to pan with sauce. Stir to coat. Add rice and half of scallion dark greens to pan with bell peppers and stir to combine. Divide scallion rice among serving dishes. Top with orange beef and spoon over remaining sauce (see recipe tip). Garnish with remaining scallion dark greens. Dig in!
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.