Post by Karrie on Jun 13, 2006 12:28:56 GMT -5
I have made this numerous times and it is VERY GOOD!!! YUMMO-as Rachael Ray would say..LOL!!!!
1 can (11oz) mandarin oranges
2lbs beef stew meat, cut into 1-inch cubes
1 small onion, sliced
1 TBSP canola oil
1-1/2 cups of water
1/3 cup reduced sodium soy sauce
1/2 tsp ground ginger
4 celery ribs sliced
1 small green pepper, julienned
1 can (8 oz) sliced water chestnuts, drained
3 TBSP cornstarch
3 TBSP cold water
Hot cooked rice
Drain oranges, reserving juice; set aside oranges. In a Dutch oven(like a large soup pot), 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 1-2 hrs or until beef is tender.
Add the celery, green pepper and water chestnuts. Cover and cook for 20-30 minutes or until the veggies are tender. Combine the cornstarch and water until smooth; stir into beef mixture. Bring to a boil and stir for 2 minutes or until thickened. Stir in reserved oranges. Serve with rice.
8 servings.
Nutrition: CALCULATED WITHOUT RICE One 3/4 cup serving=233 Calories, 10 g fat (3 g saturated), 71 mg cholesterol, 468 mg sodium, 13 g carbs, 2 g fiber, 23 g protein.
1 can (11oz) mandarin oranges
2lbs beef stew meat, cut into 1-inch cubes
1 small onion, sliced
1 TBSP canola oil
1-1/2 cups of water
1/3 cup reduced sodium soy sauce
1/2 tsp ground ginger
4 celery ribs sliced
1 small green pepper, julienned
1 can (8 oz) sliced water chestnuts, drained
3 TBSP cornstarch
3 TBSP cold water
Hot cooked rice
Drain oranges, reserving juice; set aside oranges. In a Dutch oven(like a large soup pot), 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 1-2 hrs or until beef is tender.
Add the celery, green pepper and water chestnuts. Cover and cook for 20-30 minutes or until the veggies are tender. Combine the cornstarch and water until smooth; stir into beef mixture. Bring to a boil and stir for 2 minutes or until thickened. Stir in reserved oranges. Serve with rice.
8 servings.
Nutrition: CALCULATED WITHOUT RICE One 3/4 cup serving=233 Calories, 10 g fat (3 g saturated), 71 mg cholesterol, 468 mg sodium, 13 g carbs, 2 g fiber, 23 g protein.