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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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