ASIAN BEEF WITH MANDARIN ORANGES

2 tbsp canola or olive oil

2 lb lean boneless beef chuck, cut into 1/2-inch strips
1 small yellow onion, sliced thin
1/3 cup reduced-sodium soy sauce
1/4 tsp salt
2 tsp minced fresh ginger
2 small green bell pepper, sliced
1 pkg (about 3-oz) shiitake mushrooms, sliced
1 head bok choy (approx. 5-oz), cleaned and chopped
1 can (5-oz) sliced water chestnuts, drained
2 tbsp cornstarch
1 can (11-oz) mandarin oranges in light syrup, drained and syrup reserved
2 cups low-fat beef broth
6 cups steamed rice for serving

Heat oil in skillet and brown beef on all sides; transfer beef to crock pot.

Add onion to same skillet and stir over medium heat until softened. Add soy sauce, salt, ginger, bell pepper, mushrooms, bok choy and water chestnuts; cook until bok choy is wilted, approximately 5 minutes.  Spoon mixture over the beef in the cooker.

In a medium bowl, whisk together the cornstarch and the reserved orange syrup. Stir in the beef broth and pour over other ingredients in the cooker.

Place lid on cooker and cook on low for 10 hours or on high 5 to 6 hours until beef is tender. Stir in the oranges.

Place 1 cup of rice in a bowl and ladle about 1 1/2 cups of the beef mixture over the rice per serving.

Yield: 6 servings

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