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Heather Moore

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Cantonese Beef

Knock their socks off with this slow-simmered dish!

1 can (11 oz) mandarin oranges
2 pounds beef stew meat, cut into 1-inch cubes
1 small onion, sliced
1 tbsp canola oil
1-1/2 cups water
1/3 cup reduced-sodium soy sauce
 1/2 tsp ground ginger
4 celery ribs, sliced
1 small green pepper, julienned
1 can (8 oz) sliced water chestnuts, drained
3 tbsp cornstarch
3 tbsp cold water
Hot cooked rice

Drain oranges, reserving juice; set oranges aside.  In a Dutch oven, brown beef and onion 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 the 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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10/31/2012 9:46AM
Cantonese Beef
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