Spicy Orange Beef

Becky Luigart-Stayner; Jan Gautro
To avoid the bitter pith underneath the orange's skin, use a vegetable peeler or zester to remove just the colored peel. This Szechuan dish is spicy, but you can tame the heat by using fewer chiles, or by removing them from the Dutch oven before adding the beef. Substitute orange juice or other orange liqueur for the Grand Marnier if you like.

Yield:

6 servings (serving size: 2/3 cup beef mixture and 1/2 cup rice)

Recipe from

Nutritional Information

Calories 357
Caloriesfromfat 25 %
Fat 9.8 g
Satfat 3.3 g
Monofat 4.2 g
Polyfat 0.9 g
Protein 25.9 g
Carbohydrate 38 g
Fiber 2.5 g
Cholesterol 70 mg
Iron 4.3 mg
Sodium 604 mg
Calcium 34 mg

Ingredients

2 teaspoons peanut oil
6 dried hot red chiles
4 (1 x 4-inch) orange rind strips
2 garlic cloves, thinly sliced
2 1/2 cups (1-inch-thick) slices carrot
1 1/2 pounds lean beef stew meat
1 cup water
1/2 cup fat-free low-salt beef broth
1/3 cup low-sodium soy sauce
1 tablespoon Grand Marnier (orange-flavored liqueur)
1 tablespoon honey
3 tablespoons water
2 tablespoons cornstarch
3 cups hot cooked rice

Preparation

Heat the oil in a Dutch oven over medium-high heat. Add chiles, rind, and garlic; sauté 4 minutes or until rind is lightly browned. Add carrot and beef; sauté 1 minute. Stir in 1 cup water, broth, soy sauce, Grand Marnier, and honey; bring to a boil. Cover, reduce heat, and simmer 1 hour and 10 minutes or until beef is tender, stirring occasionally.

Combine 3 tablespoons water and cornstarch, stirring well with a whisk. Add cornstarch mixture to beef mixture; bring to a boil. Cook 1 minute or until thick, stirring constantly. Serve with rice.

Note:

Bruce Weinstein and Mark Scarbrough,

January 2004