Orange Beef Recipe with Beyond Steak Plant-Based Beef Tips
One of my most successful New Year’s resolutions has been reducing the amount of meat in my diet. This Orange Beef recipe, made with Beyond Steak Plant-Based Beef Tips, has been a game changer. It delivers all the flavor and satisfaction of the traditional dish, minus the meat.
Like many, my diet leaned too heavily on processed and red meats. While I’m not a vegetarian or vegan—I still enjoy a good burger or crispy bacon—I’ve embraced the challenge of cutting back. Along the way, I’ve discovered some fantastic plant-based alternatives, with Beyond Steak Seared Steak Tips quickly becoming a favorite.
Ingredients You’ll Need for Orange Beef Recipe with Beyond Steak
- Beyond Steak – The star of this dish! I love the texture and flavor of Beyond Steak Seared Steak Tips. (This isn’t sponsored; I’m just a fan!)
- Orange – Both the zest and juice are used to create a tangy, citrusy sauce.
- Baby Bok Choy – Adds a crisp, fresh element that pairs beautifully with the “beef.”
- Garlic – Essential for depth of flavor.
- Sambal Oelek – An Indonesian chili paste that brings just the right kick of heat.
- Soy Paste – A thick, slightly sweet soy sauce that enhances the dish’s savory profile.
- Scallions – Used in the rice and as a garnish for a pop of freshness.
- Rice Vinegar – Balances the citrus and soy elements in the sauce.
- Jasmine Rice – The perfect base to soak up the sauce and complement the “beef.”
- Sesame Seeds – A garnish that adds nuttiness and visual appeal; I like using a mix of black and white seeds.
Step-By-Step Instructions
- Step 1: Thinly slice three scallions, separating the white and green parts. Zest the orange, then halve it and squeeze the juice into a medium bowl. Mince two garlic cloves and roughly chop two small bunches of baby bok choy.
- Step 2: In a medium saucepan, heat 1 tablespoon of olive oil over medium-high heat. Add the white parts of the scallions and cook for 2 minutes until fragrant. Stir in 1 cup of jasmine rice, 2 cups of water, and a pinch of kosher salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes. Once done, set aside.
- Step 3: In a small bowl, whisk together the orange juice, zest, minced garlic, 2 tablespoons of rice vinegar, 3 tablespoons of soy paste, and 1 tablespoon of sambal oelek. Set aside.
- Step 4: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the frozen Beyond Steak Tips and cook for about 5 minutes, stirring occasionally. Add the chopped bok choy, season lightly with salt and pepper, and cook for 2 minutes, letting the leaves wilt slightly. Pour the sauce and cook for 2 minutes, stirring to coat everything evenly.
- Step 5: Spoon the cooked rice onto plates, top with the orange beef mixture, and garnish with the green tops of the scallions and sesame seeds.
Tips for Success
- Meat Swap: If you’re not avoiding red meat, this recipe also works well with thinly sliced beef. Just adjust the cooking time accordingly.
- Extra Sauce: Love a saucy dish? Double the sauce recipe—it’s worth it!
Orange Beef Recipe with Beyond Steak
Whether you’re cutting back on red meat or just curious about plant-based alternatives, this Orange Beef recipe is a winner. I’ve made it both with Beyond Steak Beef Tips and traditional beef, and I must admit I prefer the plant-based version. Give it a try and see for yourself!
More Meatless
Meal Options
Orange Beef with Beyond Steak Plant-Based Beef Tips
Orange Beef with Beyond Steak Plant-Based Beef Tips is a great way to prepare plant-based meat alternatives.
Ingredients
- 2 cups Beyond Steak Seared Steak Tips
- 1 cup Jasmine rice
- 1 navel orange
- 1 tablepoon sambal oelek
- 3 tablespoons soy paste or glaze
- 2 cloves garlic, minced
- 2 cups baby bok choy, roughly chopped
- 3 scallions, thinly sliced
- 2 tablespoons rice vinegar
- 1 teaspoon black and white sesame seeds (optional)
Instructions
- Thinly slice three scallions, separating the white and green parts. Zest the orange, then halve it and squeeze the juice into a medium bowl. Mince two garlic cloves and roughly chop two small bunches of baby bok choy.
- In a medium saucepan, heat 1 tablespoon of olive oil over medium-high heat. Add the white parts of the scallions and cook for 2 minutes until fragrant. Stir in 1 cup of jasmine rice, 2 cups of water, and a pinch of kosher salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes. Once done, set aside.
- In a small bowl, whisk together the orange juice, zest, minced garlic, 2 tablespoons of rice vinegar, 3 tablespoons of soy paste, and 1 tablespoon of sambal oelek. Set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the frozen Beyond Steak Tips and cook for about 5 minutes, stirring occasionally. Add the chopped bok choy, season lightly with salt and pepper, and cook for 2 minutes, letting the leaves wilt slightly. Pour the sauce and cook for 2 minutes, stirring to coat everything evenly.
- Spoon the cooked rice onto plates, top with the orange beef mixture, and garnish with the green tops of the scallions and sesame seeds.
Nutrition
Calories: 350kcal
Tried this recipe?Let us know how it was!
