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