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Cantonese Beef

 Cantonese Beef
"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.
8 ServingsPrep: 20 min. Cook: 1-1/2 hours


  • 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


  • 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.

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Cantonese Beef (continued)

Nutritional Facts: 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.