Mandarin Lamb - cooking recipe

Ingredients

1 1/2 lbs lean lamb, boneless shoulder cut into 1/2 inch strips
1/4 teaspoon garlic powder (or 1 clove fresh garlic, minced)
2 tablespoons butter or 2 tablespoons margarine
1 medium onion, chopped
1 cup water
1 1/2 cups water
1/2 teaspoon salt
1 cup uncooked instant brown rice
1/4 cup water
3 tablespoons soy sauce
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium green pepper, cut into rings
1 (11 ounce) can mandarin orange segments, drained

Preparation

Cook and stir lamb strips and garlic powder in margarine in a 10-inch skillet, until lamb is brown, about 6 minutes.
Stir in onion and 1 cup water; heat to boiling.
Reduce heat; cover and simmer 15 minutes.
Heat 1 1/2 cups water and 1/2 tsp salt to boiling in 1 1/2-qt.
saucepan.
Stir in rice; reduce heat.
Cover and steam 15 minutes.
Mix 1/4 cup water, soy sauce, cornstarch, 1/2 tsp.
salt and pepper.
Stir into lamb mixture.
Add green pepper rings, reserving 2 or 3 rings for garnish.
Cook, stirring constantly until mixture thickens and boils.
Boil and stir 1 minute.
Fold in orange segments.
Serve over rice and garnish with reserved green pepper rings.
NOTE: Because of the saltiness of soy sauce, you may decrease or omit the salt in the sauce mixture.