BEEF SKILLET SUPPER

2 tbsp canola oil

2 lbs boneless beef round steak, cut into bite-size cubes
1 small onion, chopped
2 cups water
1 can (11-oz) mandarin oranges, drained
1/3 cup low-sodium soy sauce
1/2 tsp ginger
2 tbsp ground ginger cornstarch
1/4 cup cold water
1 small green bell pepper, cut into strips
1/2 lb mushrooms, sliced
2 cups diagonally sliced celery
1 can (5-oz) sliced water chestnuts, drained

Heat the canola oil in a large nonstick skillet that has a lid.  When the oil is heated, add the round steak cubes and the onion; cook, stirring until onion is tender.  Drain excess oil from the skillet.  Add the 2 cups of water, soy sauce, and ginger.  Heat the mixture to boiling over medium-high heat.  When mixture starts to boil, reduce heat to simmer, cover skillet and simmer for 1 1/2 hours or until the meat is tender.

Blend the cornstarch and the cold water together then stir into the meat mixture in skillet.  Cook over medium heat while stirring constantly until the mixture thickens and boils.  Boil, while stirring, for 1 minute.  Stir in the bell pepper, mushrooms, celery, and water chestnuts; cover and cook over low heat another 5 to 7 minutes.  Just before serving, gently fold in the oranges.

Yield: 6 servings
Note: This is a Betty Crocker recipe and photo.