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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.
  • 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

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.
Nutrition 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.

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Reviews

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Average Rating:
  • Kathryn
    Dec 5, 2019

    I've made this twice now. It's very good; however, I'd change the servings to 3-4 from 8. Also, because I thought it needed more flavor, I poured Stir Fry Sauce and a bit of Sweet and Source sauce into the dutch oven during the second stage of preparation (the part where you add water).

  • howdu
    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.

  • badkitty1116
    Oct 8, 2007

    No comment left