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.