Cantonese Beef Recipe
Cantonese Beef Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"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.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/2 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/2 hours

Ingredients

  • 1 can (11 ounces) mandarin oranges
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 1 small onion, sliced
  • 1 tablespoon canola or vegetable 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 over, 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.
Originally published as Cantonese Beef in Quick Cooking March/April 2004, p64

Nutritional Facts

3/4 cup: 233 calories, 10g fat (3g saturated fat), 71mg cholesterol, 468mg sodium, 13g carbohydrate (0 sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

  • 1 can (11 ounces) mandarin oranges
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 1 small onion, sliced
  • 1 tablespoon canola or vegetable 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
  1. Drain oranges, reserving juice; set oranges aside. In a Dutch over, 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCantonese Beef

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
howdu User ID: 1170706 107643
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."

Loading Image

Similar Recipes