Chinese Short Ribs

• cooking spray or a few teaspoons of light tasting oil
• 2 # boneless beef short ribs, trimmed and cut into 8 equal pieces
• 2 Tbsp minced peeled fresh ginger
• 1 Tbsp grated orange rind
• 4 garlic cloves, minced
• 1/2 cup dry sherry
• 3 cups sliced shittake mushroom caps
• 3/4 cup fat free, low sodium beef broth (recommend Pacific brand)
• 6 Tbsp low sodium soy sauce
• 1 Tbsp honey
• 1/4 tsp crushed red pepper
• 1 (8 oz) can sliced bamboo shoots, drained
• 1 (4 inch) cinnamon stick
• 1 (8 oz.) can diced water chestnuts, drained
• 1 cup (1 inch) slices green onions

• Heat a large Dutch oven over medium high heat. Coat pan with 1-2 tsp oil. Add half of beef to pan; cook 3 minutes, browning on all sides. Remove beef from pan. Repeat procedure with 1-2 tsp oil and remaining beef.
• Add ginger, orange rind, and garlic to pan; saute 30 seconds or until fragrant. Stir in sherry, scraping pan to loosen brown bits. Add mushrooms; cook 3 minutes or until tender, stirring frequently. Add beef, broth, and next 5 ingredients (through cinnamon); bring to a simmer. Cover, reduce heat, and simmer 2 1/2 hours or until beef is very tender. Stir in water chestnuts; cook for 5 minutes. Discard cinnamon. Serve over rice; sprinkle with scallions.