Ingredients
1 can (11 ounces) mandarin oranges2 pounds beef stew meat, cut into 1-inch cubes1 small onion, sliced1 tablespoon canola oil1-1/2 cups water1/3 cup reduced-sodium soy sauce1/2 teaspoon ground ginger4 celery ribs, sliced1 small green pepper, julienned1 can (8 ounces) sliced water chestnuts, drained3 tablespoons cornstarch3 tablespoons cold waterHot cooked rice
Preparation
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.
