Cantonese Beef!

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 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

Recipe

• 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 shanghai noodles but did not use the chicken called for.
• 8 *knorr makes a wonderful "au jus" gravy mix.