This recipe has wonderful flavors of spicy, sweet and sour. It is a long-time family favorite. Whenever we have a hankering for Chinese food but don't want to eat out, this is my go-to recipe. It takes a while to cook but it is simple to make and I love that, except for the rice, it is a one skillet meal.
2 lbs. diced beef (I use thin rib eye, round or skirt steak although rib eye is my favorite)1 pound fresh mushrooms
2 cups diagonally diced celery
1 medium sweet onion, diced
1 green or red pepper, sliced (I use both red and green)
1/3 cup soy sauce
1 teaspoon ginger
1 can mandarin oranges, drained
1 can sliced water chestnuts
2 tablespoons cornstarch
In a large skillet brown beef and onions, drain fat.
Drain juice from oranges onto meat. Add soy sauce, ginger and 1 1/2 cups water.
Simmer with lid on for 1 1/2 to 2 hours.
Cook rice per package directions and timing it to be ready upon completion of the meat/veggie mixture.
Thicken with 2 tablespoons cornstarch, cook until slightly thickened.
Add celery, mushrooms, pepper, and chestnuts, cook for 10-15 minutes or until desired softness of vegetables.
Serve Cantonese Beef on top of rice.
Authored by +Terri Henkels
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