Mandarin Beef Skillet

• 1 pound ground beef
• 1 small onion, sliced
• 1 can (11 ounces) mandarin oranges
• 1-1/2 cups water, divided
• 1/4 cup soy sauce
• 3/4 teaspoon ground ginger
• 2 tablespoons cornstarch
• 3 celery ribs, sliced
• 1 small green pepper, chopped
• 1 can (8 ounces) sliced water chestnuts, drained
• 1 can (4 ounces) mushroom stems and pieces, drained
• Hot cooked rice

1. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain the oranges, reserving syrup. Add syrup to the meat mixture; set oranges aside. Stir in 1 cup of water, soy sauce and ginger. Cover and simmer for 5 minutes.
2. Combine cornstarch and remaining water until smooth; stir into meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the celery, pepper, water chestnuts and mushrooms. Cover and cook over low heat for 5-7 minutes or until heated through. Serve over rice. Garnish with the oranges.

ground beef, onion, mandarin oranges, water, soy sauce, ground ginger, cornstarch, celery, green pepper, water chestnuts, mushroom stems, rice

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