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!
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
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!