6 servings (serving size: 2/3 cup beef mixture and 1/2 cup rice)
Becky Luigart-Stayner; Jan Gautro
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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