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.
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
How to Make It
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.
Delicious and easy. Everyone loves this. I too like abut of caramelization on my meat so brown it first as well . Added extra hot peppers as we like spicy!, used juice from orange too. Add the carrot for last 30 minutes only so they are no so soft, we like crunch.
I didn't think the heat was there nor the orange flavor.
I doubled the hot peppers (even crushed a few) and still wasn't very much heat.
The orange i got confused by the directions so i think i needed more than i put in. Scared me with the comment about bitter, so i zested a whole orange instead of veggie peeling it.
Would have liked more of a "char" on the meat, so probably cooking first would have been better.
I don't think i'll make it again.
Absolutely loved it and added to our favorites. Only adjustments: more cooking time to get the beef to the really tender stage (almost 2 hours - just keep checking.) Also - fried the beef separately and then added back to the cooked orange, garlic and pepper so I could get more of the carmelization on the meat.
Pretty easy and economical if you have everything on hand. Bought the least expensive stew meat on sale, and still got a very tender & flavorful Asian-style beef. Recommend to make-ahead for part of a multi-course buffet.
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