Title: Company Beef Oriental
Categories: Fruit Ground Vegetable Beef Chinese
Yield: 6 Servings
| 1 1/2 | lb | Lean Ground Beef |
| 1 | | 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 | | Onion; Sliced, Md |
| 1/4 | c | Soy Sauce |
| 3/4 | c | Water |
| 5 | oz | Water Chestnuts; * |
| 11 | oz | Mandarin Orange Segments; ** |
| 1 | tb | Molasses |
* Use 1 5-oz can of water chestnuts that have been drained and sliced.
** Drain the can of Orange Segments, but reserve the syrup for the
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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, recover and heat for about 2 minutes. Serve over cooked rice
with additional soy sauce.