Orange Ginger Beef

By HeatherS

Ingredients

• A splash of vegetable oil
• A sprinkle or two of salt and pepper
• A boneless flank steak, about 1 pound (500 g)
• A few chopped onions
• A small knob of unpeeled ginger, thinly sliced
• A 10-ounce (284-m L) can of beef stock
• A cup or so of orange juice
• A cup or so of orange marmalade
• A generous splash of soy
• Sauce
• A spoonful of five-spice powder
• Another sprinkle or two of salt and pepper
• A 10-ounce (300-g) bag of baby spinach
• A handful of bean sprouts
• 1 bunch of chopped green onions
• A handful of cilantro leaves

Details

Servings 4
Preparation time 15mins
Cooking time 105mins

Preparation

Step 1

Preheat a large pot over a medium-high heat, then splash in enough oil to thinly coat the bottom. Season the steak and sear until it's evenly browned on both sides. Remove the meat and set aside for a moment.
Add the onions and ginger to the pan and stir for a few minutes until they lightly brown. If the pan starts to burn, add a splash of water and continue.

Return the meat to the pot and add the beef stock, orange juice, marmalade, soy sauce and five-spice powder. Bring the works to a simmer, then reduce the heat to the lowest setting that will maintain the simmer. Place a tight-fitting lid on the pot to contain the tenderizing steam. Continue simmering until the meat is tender enough to break into smaller pieces, about 1 to 11/2 hours. Taste and season the broth.
Divide the spinach and bean sprouts evenly between four bowls. Stir the green onions and cilantro leaves into the stew—reserving a few—then ladle over the veggies. Top with a sprinkling of the reserved cilantro and enjoy!

FEEL FREE TO TRY
Cilantro roots have lots of flavour. If some are still attached to your bunch, add them to the stew. Rinse them well, chop them finely, and stir them in while the stew simmers. They're loaded with cilantro flavour and can handle more heat than the delicate leaves!

HINTS
Searing the meat adds lots of rich caramelized flavours to the stew. Ginger skin doesn't always have to be peeled—just rinsed. The flesh doesn't always have to be grated either. When it simmers it tenderizes nicely.