Cantonese Beef!

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READY IN: 1hr 30mins
Recipe by Koechin Chef

I first tasted this recipe at an Art Seminar in Tulsa, Oklahoma. I reworked it somewhat to suit our taste. It was a big hit at a recent dinner.

Ingredients Nutrition


  1. Cut the meat into 1 inch cubes and brown in the oil.
  2. Add the onions and cook until onions are soft.Sprinkle with pepper. Add soy sauce, ginger and the drained syrup from the oranges or pineapple.
  3. Combine the AUS JUS Mix with the orange juice and water and add to the beef. Cover and cook over low heat until meat is tender. About 1 hour.
  4. Sauté green peppers and mushrooms in a little oil for a couple of minutes. Add the celery and water chestnuts and cook a couple more minutes.
  5. Combine the cornstarch with the 1/4 c water.
  6. Add to the tender cooked meat. Stir until thickened. Add the Veggies and heat through.
  7. I served this with Recipe #61712 but did not use the chicken called for.
  8. *KNORR makes a wonderful "AU JUS" gravy mix.

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