Cantonese Beef-Quick Cooking
Source of Recipe
"Nana" to Bubbe & Alex
11 oz. mandarin oranges
2 lbs beef stew meat, cut into 1" cubes
1 sm. onion, sliced
1 Tbs. canola or veg oil
1 1/2 cups water
1/3 cup reduced soy sauce
1/2 tsp. ground ginger
4 celery ribs, sliced
1 sm. green pepper, julienned
8 oz water chestnuts, sliced and drained
3 Tbs. cornstarch
3 Tbs. cold water
Hot Cooked Rice
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 1-1 1/2 hrs. or until beef is tender.
Add the celery, green pepper, and water chestnuts. Cover and cook
for 20-30 mins. or veg. are tender. Combine cornstarch and cold water
until smooth; stir into beef mix. Bring to boil; cook and stir for 2
mins. or until thickened. Stir in reserved oranges. Serve with rice.
Yield: 8 serv.
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