Wednesday, March 30, 2011

marmalade magic

So maybe you're like me and when you think of marmalade you think of this strange bitter jelly eaten by old ladies at tea time. That pretty much sums up what I thought of it and I never really knew what to do with it. Well enter a great savoury recipe to change my opinion and colour me a marmalade lover. This orange ginger beef was easy and just over the top flavourful and loaded with gingery goodness. Also, I'm sure since the marmalade I used was homemade by my neighbour Brittainy that it just made things that much yummier. I swear, the next time I've got a cold, this dinner is gonna be what heals me. It just tasted like a big bowl of healthy.

2 tablespoons of vegetable oil
1 blade simmering steak, boneless, about 1 pound or .5 kg
2 onions, chopped
1 knob ginger, rinsed well, unpeeled, sliced thinly
2 tablespoons of Soy sauce
1x10 ounce can of beef stock
1 cup of orange marmalade
1 cup of orange juice
1 tablespoon of five-spice powder (optional)
1 bunch of cilantro
1 bag of baby spinach
1 cup of bean sprouts
1 bunch of green onions, chopped

  • Preheat the pot over a medium high heat then add the oil. Sear the steak on both sides until evenly browned. Add the onions and ginger and stir for a few minutes until lightly browned. If the pan starts to burn, add a splash of water and continue…
  • Add the soy sauce, orange juice, marmalade, beef stock and five-spice powder. Rinse the cilantro well then thinly chop the root end of the bunch, add to the pot. Reserve the leaves. Bring all the ingredients to a boil, reduce the heat to low, cover with a tight fitting lid and continue simmering until tender, about 1 hour.
  • When the meat is tender enough, break it into smaller chunks. Split the spinach and bean sprouts evenly between four bowls. Stir the green onions into the broth then ladle into each bowl. Top with a sprinkling of the reserved cilantro leaves. Enjoy!