This dish, from Canadian chef Michael Smith, is a nice change from the typical beef stew. But, it uses economical stewing beef and features lots of veggies, as well. You can give this dish a Thai spin by substituting Thai curry paste instead of the Chinese five-spice powder.
I don’t always have orange marmalade around but I’ve made this with only the orange juice and it’s just fine.
Orange Ginger Beef
Vegetable Oil for browning meat
1 lb. stewing beef, cubed
Salt and Pepper, to taste
2 onions, chopped
Small knob of fresh, unpeeled ginger, thinly sliced
10 oz. (284ml) can beef broth
1 cup orange juice
1 cup orange marmalade
1 Tbsp. or so soy sauce
1 Tbsp. five-spice powder (or try Thai curry paste for a variation)
10 oz. (300g) bag baby spinach
Handful of bean sprouts
1 bunch green onions, chopped
Optional: Handful of cilantro leaves
Preheat a large pot over medium-high heat and add enough vegetable oil to cover the bottom. Season, then sear the meat until it’s evenly browned on all sides. Remove meat from pot and set aside.
Add the onions and ginger and stir for a few minutes until they are lightly browned. If the pot starts to burn, add a splash of water and continue. Return the meat to the pot and add the beef broth, orange juice, marmalade, soy sauce and five-spice-powder. Bring to a simmer and then reduce the heat to the lowest setting that will maintain the simmer. Place a tight-fitting lid on the pot and continue simmering until the meat is tender enough to break into smaller pieces, about 1 hour. Taste and season the broth.
Divide the spinach and been sprouts evenly among 4 bowls. Stir the green onions and cilantro leaves, if using, into the stew, reserving a few, and ladle over the veggies. Top with a sprinkling of the reserved cilantro leaves or sesame seeds. Enjoy with a side of rice!
Adapted from Michael Smith’s The Best of Chef at Home: Essential Recipes for Today’s Kitchen