Tuesday, October 23, 2007

Spicy Orange Beef

This is a great alternative to traditional beef stew. It's sweet, with a subtle orange flavor. As listed, the dish has a noticeable level of heat, but it is not spicy. If you want more, you can add more.

2 teaspoons peanut oil
1 teaspoon red pepper flakes
1 orange, zested
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
1 tablespoon orange marmalade
3 tablespoons water
2 tablespoons cornstarch
3 cups hot cooked rice
green onions, sliced thin

Heat the oil in a Dutch oven over medium-high heat. Add chiles, zest, and garlic; sauté 4 minutes or until garlic 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.

Add marmalade. 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. Garnish with a wedge of orange and green onions

Serve with rice.

--Adapted from Cooking Light magazine

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