Yield: 6 servings
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3 tablespoons shortening
2 pounds boneless beef, cut into 1 inch cubes
1 small onion, chopped
1 1/2 cups water
1 can (11 ounces) mandarin orange segments, drained (reserve syrup)
1/3 cup soy sauce
1/2 teaspoon ginger
2 tablespoons cornstarch
1/4 cup cold water
1 small green pepper, cut into strips
1/2 pound mushrooms, sliced
2 cups sliced celery, cut into diagonally sliced pieces
1 can (5 ounces) water chestnuts, drained and sliced

Melt shortening in a large skillet.
Cook and stir meat and onion in shortening over medium heat until onion is tender.
Drain off fat.
Add 1 1/2 cups water, the reserved syrup, soy sauce and ginger.
Heat to boiling.
Reduce heat; cover and simmer 1 1/2 hours or until meat is tender.
Blend cornstarch and 1/4 cup water; stir into meat mixture.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Stir in green pepper, mushrooms, celery and water chestnuts.
Cover; cook over low heat 5-7 minutes.
Just before serving, fold in orange segments.

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