Orange Beef “Fried Rice” Casserole


  • 2 tbsp vegetable, corn, or canola oil
  • 6 medium scallions
  • 2 tbsp peeled fresh ginger
  • 2 tbsp orange zest
  • 1 lb beef flank steak
  • 1 cup raw long-grain brown rice
  • 1 1/4 cups beef broth
  • 1/4 cup soy sauce
  • 1/4 cup fresh orange juice
  • 2 tbsp Hoisin Sauce
  • 1 tbsp apple cider vinegar
  • Press Saute, set time for 35 minutes.
  • Warm the oil in a 3- or 6-quart cooker for a minute or two. Add the scallions, ginger, and zest. Cook, stirring often, just until the scallions begin to soften, about 1 minute. Add the beef and cook, stirring occasionally, until it loses its raw, red color, about 2 minutes. Add the rice and stir well until the grains are uniformly distributed throughout.
  • Pour in the broth, turn off the SAUTÉ function, and scrape up every speck of browned stuff on the pot’s bottom. Stir in the soy sauce, orange juice, hoisin sauce, and vinegar until uniform. Lock the lid onto the cooker.
  • Optional 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 17 minutes with the Keep Warm setting off.
  • Optional 2 All Pressure Cookers
    Press Meat/Stew or Pressure cook (Manual) on High pressure for 20 minutes with the Keep Warm setting off.
  • Use the quick-release method to bring the pot’s pressure back to normal — but do not open the cooker. Set it aside with the lid latched and the pressure valve open for 10 minutes. Unlatch the lid, open the pot, and stir well before serving.
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