Orange Ginger Beef
Beef stews are a part of cooking all over the world. Cooks everywhere know they can simmer tough, inexpensive cuts of meat in a flavourful liquid then fill their bowls with a rich tender stew. My family loves this “Asian” version ladled over spinach leaves and bean sprouts. It’s a stew and a salad in the same bowl!
Ingredients
A splash vegetable oil
1 pound stewing beef, cubed
a sprinkle or two Salt and Pepper
2 onions, peeled and chopped
1 small knob unpeeled ginger, thinly sliced
1x 10 ounce can beef broth
1 cup orange juice
1 cup orange marmalade
A generous splash soy sauce
1 tablespoon five-spice powder
A sprinkle or two Salt and Pepper
1x 10 ounce bag baby spinach
A handful bean sprouts
1 bunch green onions, chopped
1 handful cilantro leaves
1 pound stewing beef, cubed
a sprinkle or two Salt and Pepper
2 onions, peeled and chopped
1 small knob unpeeled ginger, thinly sliced
1x 10 ounce can beef broth
1 cup orange juice
1 cup orange marmalade
A generous splash soy sauce
1 tablespoon five-spice powder
A sprinkle or two Salt and Pepper
1x 10 ounce bag baby spinach
A handful bean sprouts
1 bunch green onions, chopped
1 handful cilantro leaves
Instructions
Preheat a large pot over a medium-high heat and then splash in enough oil to thinly coat the bottom. Season, then sear the meat until it’s evenly browned on all sides. Searing the meat first adds lots of rich caramelized flavours before adding the liquids that lower the pot’s temperature to below what’s needed to brown. Remove the meat and set aside for a moment.
Add the onions and ginger and stir for a few minutes until they are lightly browned. (Ginger doesn’t always have to be peeled—just rinsed. The flesh doesn’t always have to be grated either, when it simmers it tenderizes nicely.) If the pan 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 the works 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 to contain the tenderizing steam. 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 bean sprouts evenly between 4 bowls. Stir the green onions and cilantro leaves into the stew—reserving a few—and ladle over the veggies. Top with a sprinkling of the reserved cilantro leaves and enjoy!
Add the onions and ginger and stir for a few minutes until they are lightly browned. (Ginger doesn’t always have to be peeled—just rinsed. The flesh doesn’t always have to be grated either, when it simmers it tenderizes nicely.) If the pan 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 the works 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 to contain the tenderizing steam. 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 bean sprouts evenly between 4 bowls. Stir the green onions and cilantro leaves into the stew—reserving a few—and ladle over the veggies. Top with a sprinkling of the reserved cilantro leaves and enjoy!
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Recipe Submitted by
Chef Michael
I’m a FoodTV host, cookbook author and official food ambassador for Prince Edward Island, more importantly I’m a Dad and passionate home cook!
Variation
Equipment Hints: A thick bottomed stewing pot large enough to fit the steak with a tight fitting lid...
For some bright spicy Thai flavour, use a tablespoonful of Thai curry paste instead of the Chinese five-spice powder.
For some bright spicy Thai flavour, use a tablespoonful of Thai curry paste instead of the Chinese five-spice powder.
Does anyone have the recipe for Michael’s orange marmalade
This was SO GOOD that I just had to leave a comment. 8->. Even saved the leftover liquid for dipping bread later. A-MAZ-ING!
I should mention that I forgot to add the marmalade. Yet this was still so delicious!
This was awesome! Good flavor, lots of broth. The Chinese 5 spice makes it. Would be good with noodles too, but the spinach and bean sprouts were also good.
I watched you prepare this two or three years ago and it has become a family favourite! The funny part is that even though I thought I hated marmalade and had never heard of five spice I still wanted to, and did, make it! LOL!! Now I find myself reaching for the five spice almost every time I get creative with a stir fry. Thanks for all your inspiration!! :D
We enjoy your show and would like to get the recipe for your, Harvest Pork Chops with Cranberry & Kale. Ken
I made this a little while ago – the flavor was great but I think I may have done something a little wrong It was too sweet (I would lessen the marmalade a lot next time) and not enough liquid. I probably over cooked it? Who knows. I would try some minor changes next time I would want to try this.
I bought the 5 spice powder for this and haven’t used it since. You should post some more recipies that require this spice mix :)
Sounds delicious but I am not sure of the five spice powder
Please advise where I can purchase it. we have sobys,safeway,save on foods, superstore
I live in the great white north, fort st john b.c.
thank you in advance
Garry
I bought some at Safeway….
Made this last night and it was absolutely delicious