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Orange Beef with Sauteed Bok Choy and Garlic

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Orange Beef with Bok Choy This was a delicious meal. I had some tenderloin steak in my freezer and decided to use it. I wasn’t in the mood to make a regular, run of the mill steak with vegetables and potatoes (not that any thing is wrong with that). I was in the mood for something sweet, salty, sour and spicy- essentially something that will assault my taste buds- all the way.

Chinese food came to mind. I went food shopping and found great looking packs of baby bok choy. If you haven’t yet tried this vegetable, consider doing so. It is a sweet, crunchy green with a turnip like flavor- definitely one of my favorites. It is my husbands favorite as well. Sia will eat it- she doesn’t love it but she will eat it.

I marinated the steak and cooked it with long green onion cut on a bias- just like they do at restaurants. I made a sauce with orange juice, tamari, vinegar, etc. I was thinking of the orange beef served at Chinese restaurants. The problem is that it is fried and quite unhealthy- not my cup of tea at the moment. I decided to make a sauce instead infused with major orange flavor.

I sauteed the beef and added the sauce and corn starch. I cooked the bok choy separately and served it on the side. I find the green parts of the bok choy get quite wilted and soft if served in a sauce. It was delicious on the side especially with a serving of brown rice.

The healthy cooking continues… For those who want to make the dish healthier, use chicken or shrimp instead. For vegetarians, I would do a firm tofu and treat it the same way as the beef.

  • 1 pound skirt steak (tenderloin steak is great as well), cut into thin strips
  • 2 tablespoons tamari
  • 2 teaspoons garlic, minced
  • 2 tablespoons cooking rice wine

Marinate the steak with tamari, garlic and the rice wine for 4 to 5 hours.

Sauce

  • 2 cups orange juice

Pour the orange juice in a small saucepan. Bring to a boil and simmer for 20 to 30 minutes or till it reduced to one cup or even less.

  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 2 tablespoons tamari
  • 2 teaspoons sweet chili sauce

Mix the reduced orange juice, rice vinegar, honey, tamari and chili sauce. Keep aside.

  • 2 teaspoons cornstarch, mixed with 2 teaspoons water
  • 4 green onions, cut at a bias
  • 2 tablespoons extra light olive oil

In a wok like pan, heat the olive oil on high heat. Add the green onions and sauté for a minute. Add the marinated steak and sauté for 4-5 minutes till golden brown. Add the sauce and the cornstarch. Bring to a boil and cook till thickens. Taste for seasonings and serve with bok choy and brown rice.

Orange Beef

Sauteed Bok Choy with Garlic

  • 2 large heads of bok choy or 6 small ones, chopped, the greens and whites separated
  • 1 tablespoon extra light olive oil
  • 1 tablespoon garlic, minced
  • Salt

In a large frying pan, add the olive oil. Add the white parts of the bok choy. Saute for 2-3 minutes on a high heat. Add the greens and garlic. Saute for 4-5 minutes or till the whites are tender. Add salt and serve.
Bok ChoyBok Choy1

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