Ingredients Jump to Instructions ↓

  1. 1 (11 ounce) can mandarin oranges

  2. 2 pounds beef stew meat, cut into 1 inch cubes 1 small onion, sliced

  3. 1 tablespoon canola or vegetable oil

  4. 1 1/2 cups water

  5. 1/3 cup reduced-sodium soy sauce

  6. 1/2 teaspoon ground ginger

  7. 4 celery ribs, sliced

  8. 1 small green pepper, julienned

  9. 1 (8 ounce) can sliced water chestnuts, drained

  10. 3 tablespoons cornstarch

  11. 3 tablespoons cold water Hot cooked rice

Instructions Jump to Ingredients ↑

  1. Drain oranges, reserving juice; set oranges aside. In a Dutch over, 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. 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.


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