CANTONESE BEEF

Cantonese Beef image

"This dish is always a big hit," notes Michelle Harvey from her home in Noblesville, Indiana. "I often cook it in the oven instead of on the stovetop," she explains, "so it's easy to walk away and get other things done while it's cooking.

Provided by Taste of Home

Categories Dinner

Time 1h50m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 can (11 ounces) mandarin oranges
2 pounds 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

Steps:

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., 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.

Nutrition Facts : Calories 233 calories, Fat 10g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 468mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges