Ingredients
- 2 pounds lean beef stew meat
- 2 tablespoons all-purpose flour
- Salt to taste, divided
- Pepper to taste, divided
- 3 tablespoons canola oil, divided
- 1 cup (240 ml) 100% Florida orange juice
- 2 tablespoons soy sauce
- 2 tablespoons minced garlic
- 1 tablespoon grated fresh ginger
- ½ -1 teaspoon crushed red pepper flakes, to taste
- 2 teaspoons sesame oil
- 1 head bok choy, chopped
- 1 cup sliced green onions
- 1 teaspoon toasted sesame seeds
- Orange segments for garnish, optional
- Sliced green onions for garnish, optional
- Cooked rice
Preparation
In medium bowl, combine beef, flour, salt and pepper; toss to coat beef. Heat 1 tablespoon oil in nonstick skillet over medium-high heat. Divide beef in thirds; brown one-third of beef on all sides until crispy on all sides. Place browned beef in crock pot. Repeat browning process with remaining two batches of beef, adding more oil as needed. Add orange juice, soy sauce, garlic, ginger and red pepper flakes to crock pot; stir to combine. Set crock pot on low heat and cook for 6 to 7 hours.
Just before beef is done cooking, heat a nonstick skillet over high heat. Add sesame oil, bok choy and green onions; stir fry just until wilted and tender crisp. Sprinkle with sesame seeds and season with salt and pepper to taste. Add bok choy mixture to cooked beef; stir to combine. Garnish with orange segments and sliced green onions, if desired. Serve with cooked rice.
