Cantonese Beef!

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.

• Ready In: 1 hr 30 mins
• Serves: 8-10

Ingredients

• 2  lbs sirloin tip roast
• 1  medium onion, chopped
• 3  tablespoons  oil
• 18  g  au jus mix
• 1  cup  orange juice
• 1⁄2 cup water
• 1⁄3 cup light soy sauce
• 2  tablespoons cornstarch
• 1⁄4 cup water
• 1⁄2 teaspoon  grated gingerroot
• 2  cups  sliced celery
• 1 (8 ounce) can sliced water chestnuts, drained
• 1⁄2 lb mushroom, sliced
• 1  green pepper, sliced
• 1 (11 ounce) can mandarin oranges or 1 (11 ounce) can pineapple chunks, drained and syrup reserved
• 1⁄4 teaspoon fresh ground pepper

Directions

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.