2 lb. beef, cut into 1" cubes
1 sm. onion, chopped
3 tbsp. shortening
1 1/2 c. water
1 can (11 oz.) mandarin orange segments, drained (reserve syrup)
1/3 c. soy sauce
1/2 tsp. ground ginger
2 tbsp. cornstarch
1/4 c. cold water
1 sm. green pepper, cut into strips
8 oz. mushrooms, sliced (3 c.)
4 med. stalks celery, cut into 1/2" pieces
1 can (8 oz.) water chestnuts, drained & sliced

Cook and stir beef and onion in shortening in 10 inch skillet over medium heat until onion is tender; drain. Add 1 1/2 cups water, the reserved orange juice, soy sauce and ginger. Heat to boiling; cover and simmer until beef is tender, about 1 1/2 hours.

Mix cornstarch and 1/4 cup water; stir into beef mixture. Heat to boiling over medium heat, stirring constantly. Boil 1 minute, reduce heat. Stir in green pepper, mushrooms, celery and water chestnuts. Cover and cook until celery is crisp tender, 5-7 minutes. Fold in orange segments just before serving. Serve over rice. 6 servings.