Cantonese Beef
This dish is always a big hit. I often cook it in the oven instead of on the stovetop, so it's easy to walk away and get other things done while it's cooking.
This dish is always a big hit. I often cook it in the oven instead of on the stovetop, so it's easy to walk away and get other things done while it's cooking.
- 1 1/2 cups water
- 1/2 teaspoon ground ginger
- 3 tablespoons cornstarch
- 1 tablespoon canola oil
- 3 tablespoons cold water
- hot cooked rice
- 1 small onion sliced
- 8 oz sliced water chestnuts drained
- 11 oz mandarin oranges
- 2 pounds beef stew meat cut into 1-inch cubes
- 1/3 cup reduced-sodium soy sauce
- 4 ribs celery sliced
- 1 small green pepper julienned
- Carbohydrate 31.6028424002272 g
- Cholesterol 74.84274105 mg
- Fat 21.5119201234745 g
- Fiber 1.82699219307402 g
- Protein 24.2332289727713 g
- Saturated Fat 8.03739495090654 g
- Serving Size 1 1 Serving (346g)
- Sodium 334.636193696311 mg
- Sugar 29.7758502071532 g
- Trans Fat 2.56431304378198 g
- Calories 423 calories
Step-by-step
- Drain oranges, reserving juice; set oranges aside.
- In a Dutch oven, brown beef and onion in oil; drain.
- Stir in the water, soy sauce, ginger and reserved juice.
- Bring to a boil.
- Reduce heat; cover and simmer for 1 to 1-1/2 hours or until beef is tender.
- Add the celery, green pepper and water chestnuts.
- Cover and cook for 20-30 minutes or until vegetables are tender.
- Combine cornstarch and cold water until smooth; stir into beef mixture.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Stir in reserved oranges.
- Serve with rice.
Ingredient lists alone cannot convey how starches behave under varying heat levels, nor do they detail the chemical reactions that occur when citrus juices interact with simmering connective tissue over a prolonged cooking window of 90 minutes. Browning the beef cubes in a heavy Dutch oven creates foundational Maillard reactions that simple boiling fails to achieve, building a deeper savory baseline before the liquid is even introduced. When timing this preparation, ensure the celery and green peppers are added only during the final 30 minutes of simmering so they retain a slight structural integrity rather than turning entirely translucent and losing their fresh bite.
Transforming Day-Two Portions
Reheating braised beef requires careful thermal management to prevent the cubed chuck from seizing and turning fibrous in the microwave. Placing the leftovers into a covered saucepan with two tablespoons of water over medium-low heat allows the sauce to loosen gradually without scorching the starches. While freshly cooked rice provides the ideal absorbent base on day one, cold leftover rice works exceptionally well for a quick stir-fry transformation once the beef and vegetables are drained of excess liquid.
Storage and Freezing Parameters
Storing cooked beef dishes safely demands rapid cooling protocols to keep foods out of the temperature danger zone between 40 degrees Fahrenheit and 140 degrees Fahrenheit. Transfer the mixture into shallow airtight containers within two hours of completion to ensure even chill rates across the dense proteins. Consuming refrigerated portions within three to four days preserves optimal texture, though the mandarin oranges will soften further as they continue absorbing ambient liquids during storage.
