CP Asian Beef With Mandarin Oranges

- 2 tablespoons vegetable oil
- 2 pounds boneless beef chuck, cut into 1/2-inch strips
- 1 small onion, thinly sliced
- 1/3 cup soy sauce
- 1/4 teaspoon salt
- 2 teaspoons minced fresh ginger
- 1 small green bell pepper, sliced
- 1 package (about 3 ounces) shiitake mushrooms, sliced
- 1 head bok choy, cleaned and chopped
- 1 can (5 ounces) sliced water chestnuts, drained
- 2 tablespoons corn starch
- 1 can (11 ounces) mandarin oranges, drained and syrup reserved
- 2 cups beef broth
- 6 cups steamed rice
Directions
Heat vegetable oil over medium-high heat. Add beef, in batches if
necessary, and cook, turning to brown all sides. Transfer beef to 4
1/2-quart slow cooker as it is browned.
Add onion to same skillet. Stir over medium heat until softened. Next,
add soy sauce, salt, ginger, green pepper, mushrooms, bok choy and water
chestnuts and cook until bok choy is wilted, about 5 minutes. Spoon
mixture over beef.
Whisk together corn starch and reserved mandarin orange syrup in medium
bowl. Stir in beef broth and pour over ingredients in slow cooker. Cover
and cook on LOW 10 hours or on HIGH 5 to 6 hours or until beef is
tender.
Stir in mandarin oranges. Spoon steamed rice into shallow serving bowl
and spoon beef over rice.