Orange Beef “Fried Rice” Casserole

By: Bruce Weinstein and Mark Scarbrough

Orange Beef “Fried Rice” Casserole
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Max Pressure Cook, Pressure Cook
cuisine icon Notes
["Beyond
• For an 8-quart cooker, you must increase all the ingredients by 50 percent.
• For a more vegetable-heavy dish, add up to 1/2 cup frozen edamame (do not thaw) with the rice and/or up to 1 cup frozen broccoli florets (do not thaw) with the broth.
• Go ahead and substitute an equivalent amount of boneless skinless chicken thighs, cut into 1/4-inch-thick strips, for the beef.
• Garnish with minced chives or the green parts of a scallion"]
cuisine icon Keywords
30-60 min, 4 servings, apple cider vinegar, beef broth, beef flank steak, Bruce Weinstein and Mark Scarbrough, contributed, cook 20 min, corn, easy, fresh orange juice, hoisin sauce, main course, max pressure cook, modern, or canola oil, orange zest, peeled fresh ginger, prep 10 min, pressure cook, raw long-grain brown rice, scallions, soy sauce, vegetable

prep icon Prep Time
10 min
cook icon Cook Time
20 min

serving icon Servings
4 servings
Ingredients
  • 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
Instructions
  • 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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