Serves 6
Ingredients
• 470 g (1 lb) beef chuck with fat trimmed
• 1 whole orange (extract the peel and discard the middle)
• 235 g (1/2 lb) mushrooms (remove stems and cut in half)
• 1 onion (finely chopped)
• 1 cup low sodium chicken broth
• 1 tablespoon low sodium soy sauce
• 3 thin sliced fresh ginger
• 1/4 teaspoon Chinese 5 spice
• 1/2 cup dry red wine
• 1/8 cup balsamic vinegar
• 1 tablespoon olive oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 1 teaspoon dried thyme
• salt and pepper
• 2 tablespoons fresh chives
Preparation
1. Cut beef into 4 cm (1 1/2 inch) chunks.
2. Add 1 tablespoon olive oil to a large saucepan on medium-high heat, and sear the beef. Set aside after searing.
3. Combine onion, chicken broth, orange peel, thyme, ginger, vinegar, wine, soy sauce, and five
spice into the saucepan. Heat on high until boiling.
4. Add the beef back into the saucepan, and cover. Cook for 2 1/2 hours on low heat.
5. Add mushrooms, and cook for an additional 10 minutes. Add cornstarch and water mixture and stir for 30 seconds.
6. Serve with rice and garnish withfresh chives.