Asian Beef Bowls with Orange-Teriyaki Sauce

Flavor explosion time! This saucy beef is beyond good... tender meat in a satiny blend of orange marmalade, soy, sesame, onion, garlic, and cilantro. Orange marmalade adds sweetness AND orange essence, which marries perfectly with the salty and nutty components in the dish. And I have a trick for making the world's most tender beef. Trust me - you need to make this one.

I realize I encourage you to make everything I post, but this meal is a one-stop-shop for everything you want in one bite. Sweet/salty/mildly spicy/tangy. And you can increase the heat level by adding sriracha on the side - that way everyone can adjust the fire to suit his/her needs.

And I have a secret for super-moist beef - BAKING SODA! If you haven't tried this cool, tenderizing technique, now's your chance. When you combine baking soda and ground beef, the bicarbonate raises the pH of the meat, which locks in moisture and ensures ultra-tender, melt-in-your-mouth beef. Such a simple step, but the payoff is huge.

Why did I choose orange marmalade? It has a deeper flavor than orange juice, and adds a syrupy quality that partners with the soy sauce and sesame oil. You can also use apricot preserves for the same effect.

Want to dodge some carbs? Serve the beef mixture in lettuce cups!

Asian Beef Bowls with Orange-Teriyaki Sauce

1 pound lean ground beef
1/2 teaspoon baking soda
1/2 cup beef broth or water
1/2 cup orange marmalade or apricot preserves
2 tablespoons soy sauce or liquid aminos
1 tablespoon tomato paste
1 teaspoon dried cilantro
1/2 teaspoon sesame oil
1 tablespoon peanut oil
1 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, minced
1 tablespoon cornstarch
Salt and ground black pepper
Cooked rice or Asian noodles for serving
Chopped green onions for serving, optional
Sriracha hot sauce for serving, optional

In a medium bowl, combine the beef and baking soda. Mix well to combine (use your hands and get the job done quickly!). Set aside for 5 minutes.
Meanwhile, in a small bowl, whisk together 3/4 cup of the beef broth, orange marmalade, soy sauce, tomato paste, cilantro, and sesame oil. Set aside.
Heat the peanut oil in a large skillet over medium-high heat. Add the beef and cook until browned, breaking up the meat as it cooks. Add the onion and garlic and cook for 2 to 3 minutes, until soft. Add the broth mixture and bring to a simmer. Reduce the heat to low and simmer for 3 minutes, until the liquid reduces slightly. Whisk the cornstarch into the remaining 1/4 cup of broth and add the mixture to the skillet. Simmer for 2 minutes, until the mixture thickens. Season to taste with salt and pepper. Serve the beef mixture over rice or noodles and top with green onions. Serve with hot sauce on the side.
Serves 4