This is a very saucy oriental dish that served on rice.
1 can (11oz) Mandarin oranges
2 lb beef stew, cut into 1 inch cubes
1 small onion, chopped
1 tbsp vegetable oil
1 1/2 cups water
1/3 cup soy sauce
1/2 tsp ground ginger
4 celery ribs, sliced
1 small green pepper, juliened
1 can (8oz) sliced water chestnuts, drained
3 tbsp cornstarch
3 tbsp water
Drain oranges reserving juice, set orange aside. In a skillet, saute onion and beef. Stir in the water, soy sauce, ginger and reserved orange juice. Bring to a boil. Reduce heat, cover and simmer 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 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.
Recipe from Taste of Home: Guilt Free Cooking Cookbook
*I don't have 1 can of Mandarin oranges, I used 3 pieces of fresh oranges instead.
