Orange Ginger Beef



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

Ingredients

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

Method

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

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4 Comments

  1. I can see how it could become over the top if the marmalade is a sweet version, for sure. I’ve made it with less (and no) marmalade so certainly a good variation to try.

  2. Tried this and it was good, but a little over the top on the sweetness. Would definitely reduce the amount of marmalade next time.

  3. Thanks so much Carolin. Thanks for stopping by.

  4. What a wonderful site – thanks so much for sharing such wonderful recipes!

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