Orange Ruffy Recipe

Rinse 1 cup basmati rice under cold water until the rinse runs clear. Drain well.

Combine rinsed rice, 1.25 cups water, 1 tsp butter and 0.25 tsp salt in a small saucepan. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly and simmer 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork before serving.

While rice cooks, make the orange glaze: in a small saucepan combine 1 cup fresh orange juice, 1 tsp orange zest, 2 tbs light brown sugar, 1 tbsp soy sauce and 1 tsp rice vinegar.

Heat over medium, stirring occasionally, until sugar dissolves and the mixture comes to a gentle simmer, 4–6 minutes.

Mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Whisk the slurry into the simmering orange liquid and cook 1–2 minutes until the glaze thickens to a syrupy consistency. Taste and adjust seasoning — add a pinch more salt or 1/2 tsp soy sauce if needed. Remove from heat and keep warm.

Pat the 1 lb filet dry with paper towels. If the filet is thicker than 1.5 inches, halve or butterfly to an even thickness for even cooking.

In a small bowl combine 1 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried thyme and 1/4 tsp cayenne. Rub the spice mixture evenly over all sides of the filet.

Heat 2 tbs olive oil and 1 tbs unsalted butter in a heavy skillet (cast iron preferred) over medium-high heat until just smoking.

Sear the filet 2–3 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C). For a thicker cut sear edges 30–45 seconds each. Adjust time for desired doneness: medium 135°F. Baste occasionally with pan butter while searing.

During the last 1 minute of cooking, brush the top of the filet with 2–3 tbs of the warm orange glaze so the glaze forms a shiny crust. Remove the filet to a cutting board, tent loosely with foil and rest 6–8 minutes (carryover will raise temp a few degrees).

After resting, slice the filet against the grain into 1/2‑inch slices.

While meat rests, heat 1 tsp olive oil and 1 tsp sesame oil in a large skillet or wok over medium-high heat until shimmering.

Add 1 clove minced garlic and 1/2 tsp grated fresh ginger; sauté 20–30 seconds until fragrant but not browned.

Add 2 cups broccoli florets, sliced carrot and 1/2 red bell pepper. Stir‑fry 3–5 minutes until vegetables are crisp‑tender.

Add 1 tbs low‑sodium soy sauce, 0.25 tsp salt and a pinch (1/8 tsp) black pepper. Toss to coat and cook another 30 seconds. If desired, add 1–2 tbs of the reserved orange glaze to lightly glaze the vegetables, tossing to combine. Remove from heat.

Divide the fluffed basmati rice among 2 plates (about 1/2 cup cooked rice per person as a side). Arrange glazed vegetables next to the rice.

Place sliced blackened filet over or beside the rice and vegetables. Spoon any resting juices and remaining orange glaze over the steak slices.

Garnish with 2 tbs thinly sliced green onions, optional orange segments or extra zest for brightness, and a sprinkle of toasted sesame seeds. Serve immediately.