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.