Orange Beef “Fried Rice” Casserole
By :The Instant Pot Bible by Bruce Weinstein
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We can’t make fried rice well in a multi-cooker. But we can make main-course rice casseroles that use the flavors of classic Chinese take-out dishes, morphing them into a cross between more traditional fried rice and an American casserole. The beef needs longer to cook, so brown rice is a better alternative here (rather than having to cook the dish in two steps, beef for a while, then rice added later).
Votes: 3
Rating: 4.33
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Rice & Pastas
Duration 30-60 min
Cooking Technique Max Pressure Cook, Pressure Cook
Main Ingredient Hoisin Sauce, Orange Juice, Steak
Prep Time 10 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
  • 2 tbsp vegetable, corn, or canola oil
  • 6 medium scallions trimmed and thinly sliced
  • 2 tbsp peeled fresh ginger minced
  • 2 tbsp orange zest finely minced
  • 1 lb beef flank steak cut in half lengthwise, then cut against the grain into 1⁄4-inch-thick strips
  • 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
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Rice & Pastas
Duration 30-60 min
Cooking Technique Max Pressure Cook, Pressure Cook
Main Ingredient Hoisin Sauce, Orange Juice, Steak
Prep Time 10 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
  • 2 tbsp vegetable, corn, or canola oil
  • 6 medium scallions trimmed and thinly sliced
  • 2 tbsp peeled fresh ginger minced
  • 2 tbsp orange zest finely minced
  • 1 lb beef flank steak cut in half lengthwise, then cut against the grain into 1⁄4-inch-thick strips
  • 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
Votes: 3
Rating: 4.33
Rate this recipe!
Instructions
  1. Press Saute, set time for 35 minutes.
  2. 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.
  3. 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.
  4. Optional 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 17 minutes with the Keep Warm setting off.
  5. Optional 2 All Pressure Cookers
    Press Meat/Stew or Pressure cook (Manual) on High pressure for 20 minutes with the Keep Warm setting off.
  6. 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.
Recipe 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

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