Cantonese Beef served on Rice

Cantonese Beef
(As found in Taste of Home Guilt Free Cooking)

1 can (11 Ounces) Mandarin Oranges

2 lbs Beef Stew Meat, cut into 1 inch cubes

1 small onion, sliced

1 tablespoon canola oil

1-1/2 cups water

1/3 cup reduced-sodium soy sauce

1/2 teaspoon ground ginger

4 celery ribs, sliced

1 small green pepper, julienned

1 can (8 ounces) sliced water chestnuts, drained

3 tablespoons cornstarch

3 tablespoons cold water

Hot Cooked Rice

1.) Drain oranges, reserving juice; set oranges aside. In a Dutch Oven, brown beef and onion in oil; drain. Stir in the water, soy sauce, ginger and reserved juice. Bring to a boil. Reduce heat; cover and simmer for 1 to 1 1/2 hours or until beef is tender.


2.) Add the celery, green pepper, and water chestnuts. Cover and cook for 20-30 minutes or until vegetables are tender. Combine cornstarch and cold water until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in reserved oranges. Serve with rice.

Serves:9, serving size (3/4 cup of beef cantonese without rice) is 233 calories.

I liked it, first time making it tonight. Similar to some stir-fry meals I've made in the past. I personally added mushrooms and had sweet red peppers, so I replaced the green peppers in mine with red. I think next time I will cut the meat up smaller and add more cornstarch mixture because it was not thick enough for my liking. I'd recommend it though, for a pretty easy meal.