Orange Beef “Fried Rice” Casserole
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).
Servings Prep Time
4servings 10minutes
Cook Time
Servings Prep Time
4servings 10minutes
Cook Time
  • 2tbsp vegetable, corn, or canola oil
  • 6medium scallionstrimmed and thinly sliced
  • 2tbsp peeled fresh gingerminced
  • 2tbsp orange zestfinely minced
  • 1lb beef flank steakcut in half lengthwise, then cut against the grain into 1⁄4-inch-thick strips
  • 1cup raw long-grain brown rice
  • 1 1/4cups beef broth
  • 1/4cup soy sauce
  • 1/4cup fresh orange juice
  • 2tbsp Hoisin Sauce
  • 1tbsp apple cider vinegar
  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

• 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