Cantonese Beef

• 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

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.

mandarin oranges, beef stew meat, onion, canola oil, water, soy sauce, ground ginger, celery, green pepper, water chestnuts, cornstarch, cold water, rice

Taken from www.tasteofhome.com/recipes/cantonese-beef/ (may not work)