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BEEF CANTONESE 
1 1/2 lb. chuck for stew, cut in 1-inch cubes
1/4 c. chopped onion
2 tbsp. butter
1/3 c. soy sauce
1/2 tsp. ground ginger
1 (11 oz.) can mandarin orange segments
2 c. diagonally sliced celery
1 (5 oz.) can water chestnuts, sliced
1/2 green pepper, cut in strips (optional)
2 tbsp. cornstarch
Hot cooked rice

Brown meat and onion, stirring, in butter in Dutch oven. Add 1 1/2 cups water, soy sauce, ginger and liquid drained from orange segments. Bring to boil; cover and simmer 1 1/2 hours or until tender. Add celery, water chestnuts and green pepper and simmer about 5 minutes. Vegetables should still be crisp.

Mix cornstarch with 1/4 cup water and add to mixture, stirring until thickened; let boil about 1 minute. Add mandarin orange segments and serve with rice and Chinese noodles. Makes 4-6 servings.

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