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1 1/2 lb Lean Ground Beef
1 ea Clove Garlic; Minced
1 ts Beef Bouillon; Instant
6 oz Frozen Chinese Pea Pods, 1Pk
5 oz Bamboo Shoots; Drained, 1 Cn
2 tb Cornstarch
1/4 c Soy Sauce
3/4 c Water
5 oz Water Chestnuts; drained
11 oz Mandarin Orange Segments; drained (reserve sauce)
1 tb Molasses
Cook and stir the meat, onion and garlic in a large skillet until the meat is brown. Drain off the excess fat. Mix the soy sauce, cornstarch, and molasses and stir this mixture into the meat mixture. Stir in the bouillon, water, pea pods, water chestnuts, bamboo shoots and reserved mandarin orange syrup and heat to boiling. Reduce the heat and simmer, covered, for about 10 minutes, stirring occasionally. Stir in the orange segments, cover and heat for about 2 minutes.
Serve over cooked rice with additional soy sauce.
YIELD: 6 Servings
1 ea Clove Garlic; Minced
1 ts Beef Bouillon; Instant
6 oz Frozen Chinese Pea Pods, 1Pk
5 oz Bamboo Shoots; Drained, 1 Cn
2 tb Cornstarch
1/4 c Soy Sauce
3/4 c Water
5 oz Water Chestnuts; drained
11 oz Mandarin Orange Segments; drained (reserve sauce)
1 tb Molasses
Cook and stir the meat, onion and garlic in a large skillet until the meat is brown. Drain off the excess fat. Mix the soy sauce, cornstarch, and molasses and stir this mixture into the meat mixture. Stir in the bouillon, water, pea pods, water chestnuts, bamboo shoots and reserved mandarin orange syrup and heat to boiling. Reduce the heat and simmer, covered, for about 10 minutes, stirring occasionally. Stir in the orange segments, cover and heat for about 2 minutes.
Serve over cooked rice with additional soy sauce.
YIELD: 6 Servings
