Blood Orange Rib-Eye Steak Stir-Fry with Sweet Soy Glaze

This vibrant stir-fry brings together tender rib-eye steak strips, crisp bell pepper and crunchy coleslaw in a glossy sweet soy-ponzu sauce. Fresh blood orange juice and segments add a bright, tangy twist that perfectly balances the savory glaze.

Ready in under 30 minutes, this dish is served over buttery rice and topped with crunchy peanuts for a satisfying crunch. It’s an easy, flavor-packed dinner that feels special enough for a weeknight treat.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

16 ounce Grass-Fed Rib-Eye SteakView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit Blood OrangeView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Halve the blood orange; squeeze juice from one half into a small bowl (you’ll use it in the next step). Peel the remaining orange half; cut into ½-inch pieces. Core, deseed and dice bell pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.
3. To the bowl with orange juice, stir in sweet soy glaze, chili sauce, ponzu and vinegar. Tip: If you like a sweeter sauce, stir in a pinch of sugar. Cut the rib-eye steak crosswise into thin slices; pat dry with paper towels. In a large bowl, toss sliced steak with cornstarch; season generously with salt and pepper.
4. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add bell pepper, salt and pepper; cook, stirring occasionally, until slightly tender, 2-3 minutes. Add another drizzle of oil and the steak. Cook, stirring occasionally, until steak is lightly browned, 2-3 minutes (it’ll finish cooking in the next step).
5. Stir coleslaw mix and scallion whites into the pan with the steak mixture. Cook until coleslaw is just tender, about 1 minute. Add the sauce and cook, stirring, until sauce has thickened and steak is fully cooked, about 30 seconds. Turn off heat; stir in orange segments and scallion greens. Taste and season with salt and pepper. Tip: If sauce seems too thick, add a splash of water.
6. Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Divide rice between bowls and top with stir-fry. Spoon any remaining sauce from pan over top. Garnish with peanuts and serve.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute rib-eye with sirloin or flank steak. Just slice thinly against the grain for tenderness.

Is there a substitute for blood orange?

Regular orange or mandarin can be used. The flavor will be slightly less tart but still delicious.

Can I make this dish ahead of time?

This stir-fry is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in a pan.