Asian Ground Beef and Orange Sauce
Continuing with the Asian theme this week… this one is inspired by a New York Times recipe… really, really yummy!
- 1 tablespoon peanut oil
- 1 inch fresh ginger, grated
- 1 jalapeno, seeded and minced
- Juice and zest of 3 navel oranges, separated
- 3 garlic cloves, grated
- ¼ cup brown sugar
- ¼ cup rice vinegar
- ¼ soy sauce
- 1 tablespoon fish sauce
- ½ teaspoon cayenne pepper
- 1 tablespoon corn starch mixed with 2 tablespoon water
- 1 tablespoon peanut oil
- 1 pound ground beef
- 4 green onions, white and green parts cut into inch long pieces
Heat a wok like pan with the peanut oil. Add the ginger, jalapeno and orange zest and sauté on a low heat for 2 to 3 minutes. Add the garlic and sauté for another 2 minutes. Add the orange juice, brown sugar, rice vinegar, soy sauce, fish sauce and cayenne pepper. Bring to a boil and cook for about 5 minutes. Add the mixed corn starch and bring to a boil until the sauce is thickened. Take the sauce out and reheat the pan with 1 tablespoon peanut oil. Add the ground beef and sauté on medium high heat till the meat is golden brown. Take out an excess fat if desired. Add the sauce and bring to a boil. Mix well and check for seasonings. Garnish with green onions and serve with jasmine rice.
