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Ginger Beef with Mandarin Oranges

Judith Hannemann
  • 495 minutes
  • Serves 4 to 6

INGREDIENTS

2

lbs boneless beef chuck roast

1 can

sliced water chestnuts, drained

1 can

mandarin orange sections (reserve juice)

1 cup

thickly sliced mushrooms

1

small onion, sliced

1 cup

beef stock

1/3 cup

soy sauce (I used low sodium)

1 tbsp

sherry or mirin

2 tbsp

vegetable oil

1 tbsp

grated fresh ginger -OR- 1 tsp ground ginger

2 tbsp

cornstarch

3

green onions, chopped