Cantonese Beef

1 can (11oz) mandarin oranges

2 pounds beef stew meat, cut into 1-inch cubes

1 small onion, sliced

1 Tbsp canola oil

1 and 1/2 cups water

1/3cup reduced-sodium soy sauce

1/2 tsp ground ginger

4 celery ribs, sliced

1 small green pepper, julienned

1 can (8oz) sliced water chestnuts, drained

3 Tbsp cornstarch

3 Tbsp cold water

hot cooked rice

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 and 1/2 hours or until beef is tender.

2. Add 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.

Servings: 8