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Cantonese Beef Recipe
Cantonese Beef Recipe photo by Taste of Home

Cantonese Beef Recipe

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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.
TOTAL TIME: Prep: 20 min. Cook: 1-1/2 hours
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 1-1/2 hours
MAKES: 8 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Cantonese Beef in Quick Cooking March/April 2004, p64

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.

Light-Bodied Red Wine

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

Reviews for Cantonese Beef

AVERAGE RATING
   (2)
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MY REVIEW
Reviewed May. 4, 2013

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.

MY REVIEW
Reviewed Jun. 26, 2009
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.
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