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Cantonese Beef Recipe

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This recipe for Cantonese Beef, by , is from Margaret Dorothea Landon Schoenherr, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Carol Pearson

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds beef cut in thin slices
3 tablespoons shortening (or less)
1/2 cup chopped onion
1 (11 ounce) can mandarin oranges
1 1/2 cup water
1/3 cup soy sauce (I use 3 Tablespoons)
1/2 teaspoon ginger
1/2 teaspoon cornstarch
1/4 cup water
1 small green pepper cut into strips
1/2 pounds fresh mushrooms sliced (but can used canned)
2 cups diagonally sliced celery cabbage
5 to 6 ounce can water chestnuts drained and sliced
Cooked Rice

Directions:
Directions:
Brown been in hot shortening, remove beef. Add onion and cook until tender, but not brown. Pour off drippings. Drain Mandarin oranges and add juice to onion in skillet. Add beef cubes and 1 1/2 cups water, soy sauce and ginger. Bring to a boil. Reduce heat. Cover tightly and cook slowly for 1 hour and 15 minutes or until beef is tender. Blend cornstarch with cold water. Add to meat stir until thick and clear. Add green pepper, mushrooms, celery cabbage and water chestnuts. Cover and cook slowly for 5 to 7 minutes. Fold in oranges. Serve over rice

Number Of Servings:
Number Of Servings:
8

 

 

 

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