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Company Beef Oriental
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  • 1-1/2 lbs (.7 kg). lean ground beef
  • 1 medium onion, sliced
  • 1 clove garlic, minced
  • 1/4 cup (60 ml) soy sauce
  • 2 tbsp (30 ml). cornstarch
  • 1 tbsp (15 ml). molasses
  • 1 tsp (5 ml). beef bouillion granuals
  • 3/4 cup (175 ml) water
  • 1 6 oz (168 grm). package frozen Chinese pea pods
  • 1 5 oz (140 grm). can water chestnuts, drained and sliced
  • 1 5 oz (140 grm). can bamboo shoots, drained
  • 1 11 oz (308 grm). can Mandarin orange segments, drained, with syrup reserved
  • hot rice
  • additional soy sauce
  • Place meat, onion and garlic in a large skillet.
  • Cook, stirring frequently, until the meat is brown.
  • Drain off the excess fat from the skillet.
  • In a small bowl, mix the soy sauce, cornstach and molasses.
  • Stir this mixture into the meat mixture.
  • Next, add the bouillion, water, pea pods, water chestnuts, bamboo shoots and the reserved mandarin orange syrup.
  • Heat to boiling.
  • Reduce heat and simmer, covered, for about 10 minutes, stirring occasionally.
  • Stir in the orange segments.
  • Recover and heat for about 2 minutes.
  • Serve over cooked rice with additional soy sauce.

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