Company Beef Oriental

• 1-1/2 lbs (.7 kg). lean ground beef
• 1 medium onion, sliced
• 1 clove garlic, minced
• 1/4 cup (60 ml) soy sauce
• 2 tbsp (30 ml). cornstarch
• 1 tbsp (15 ml). molasses
• 1 tsp (5 ml). beef bouillion granuals
• 3/4 cup (175 ml) water
• 1 6 oz (168 grm). package frozen Chinese pea pods
• 1 5 oz (140 grm). can water chestnuts, drained and sliced
• 1 5 oz (140 grm). can bamboo shoots, drained
• 1 11 oz (308 grm). can Mandarin orange segments, drained, with syrup reserved
• hot rice
• additional soy sauce

1. Place meat, onion and garlic in a large skillet.
2. Cook, stirring frequently, until the meat is brown.
3. Drain off the excess fat from the skillet.
4. In a small bowl, mix the soy sauce, cornstach and molasses.
5. Stir this mixture into the meat mixture.
6. Next, add the bouillion, water, pea pods, water chestnuts, bamboo shoots and the reserved mandarin orange syrup.
7. Heat to boiling.
8. Reduce heat and simmer, covered, for about 10 minutes, stirring occasionally.
9. Stir in the orange segments.
10. Recover and heat for about 2 minutes.
11. Serve over cooked rice with additional soy sauce.

lean ground beef, onion, clove garlic, soy sauce, cornstarch, molasses, beef bouillion granuals, water, frozen chinese, water chestnuts, bamboo shoots, orange segments, hot rice, soy sauce

Taken from online-cookbook.com/goto/cook/rpage/0003CC (may not work)