Cantonese Beef Recipe

Cantonese Beef Recipe photo by Taste of Home

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"This dish is always a big hit," notes Michelle Harvey from her home in Noblesville, Indiana. "I often cook it in the oven instead of on the stovetop," she explains, "so it's easy to walk away and get other things done while it's cooking.

This recipe is:

Diabetic Friendly

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Cantonese Beef Recipe

Prep: 20 min. Cook: 1-1/2 hours

Yield: 8 Servings

20 90 110

Ingredients

1 can (11 ounces) mandarin oranges
2 pounds beef stew meat, cut into 1-inch cubes
1 small onion, sliced
1 tablespoon canola oil
1-1/2 cups water
1/3 cup reduced-sodium soy sauce
1/2 teaspoon ground ginger
4 celery ribs, sliced
1 small green pepper, julienned
1 can (8 ounces) sliced water chestnuts, drained
3 tablespoons cornstarch
3 tablespoons cold water
Hot cooked rice

Directions

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. Yield: 8 servings.

Nutritional Analysis: One 3/4-cup serving (calculated without rice) equals 233 calories, 10 g fat (3 g saturated fat), 71 mg cholesterol, 468 mg sodium, 13 g carbohydrate, 2 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Originally published as Cantonese Beef in Quick Cooking March/April 2004, p64

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Cantonese Beef

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Reviewed on May. 04, 2013 by howdu

Good. I changed the procedure and some ingredients but I promise it's still the same basic recipe! I used 1 lb stew beef; browned this and the onion in 1/2 tablespoon oil. When browned, I added it to my slow cooker. Used 1 cup water to deglaze the skillet and poured over the beef. Stirred in 1 tsp beef bouillon base and the reserved juice from oranges. This simmered all day while I was at work. When I got home, I followed the basic recipe with the addition of fresh asparagus and mushrooms, sauteing them in the skillet with 1/2 tblsp olive oil, also using garlic and fresh ginger root. Poured the beef mixture from slow cooker into skillet with veggies. I mixed 1/4 cup soy sauce with 3 Tblsp cornstarch (omitted 3 Tblsp water), hot pepper flakes, and 1 tsp sugar. Poured this into the skillet and cooked till thickened. First reviewer is right--any combo of vegetables would be good.

Reviewed on Jun. 26, 2009 by badkitty

This is one of my most favorite recipes-absolutely delicious! I use fresh gingerroot, oyster sauce and lots of garlic. You can use any combo of veggies you like....I add red bell pepper and broccoli is good too! Sesame oil stirred in at the end is great too.