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Mandarin Beef Skillet

 Mandarin Beef Skillet
I've served this recipe with great success at many community gatherings. It's also a favorite of the family. Everyone likes its savory sweet flavor.—Elaine Healy, Gobles, Michigan
4-6 ServingsPrep: 10 min. Cook: 30 min.


  • 1 pound ground beef
  • 1 small onion, sliced
  • 1 can (11 ounces) mandarin oranges
  • 1-1/2 cups water, divided
  • 1/4 cup soy sauce
  • 3/4 teaspoon ground ginger
  • 2 tablespoons cornstarch
  • 3 celery ribs, sliced
  • 1 small green pepper, chopped
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • Hot cooked rice


  • In a skillet, cook beef and onion over medium heat until meat is no
  • longer pink; drain. Drain the oranges, reserving syrup. Add syrup to
  • the meat mixture; set oranges aside. Stir in 1 cup of water, soy
  • sauce and ginger. Cover and simmer for 5 minutes.
  • Combine cornstarch and remaining water until smooth; stir into meat
  • mixture. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Add the celery, pepper, water chestnuts and mushrooms.
  • Cover and cook over low heat for 5-7 minutes or until heated
  • through. Serve over rice. Garnish with the oranges. Yield: 4-6
  • servings.

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Mandarin Beef Skillet (continued)

If you want to save time, you can make Mandarin Beef Skillet ahead and reheat it. But don't garnish with the mandarin oranges until just before serving.
Nutritional Facts: 1 serving (1 each) equals 202 calories, 7 g fat (3 g saturated fat), 37 mg cholesterol, 757 mg sodium, 19 g carbohydrate, 2 g fiber, 16 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.