Ingredients Jump to Instructions ↓

  1. 1 pound lean ground beef (90% lean)

  2. 3 tablespoons peanut oil, divided

  3. 1 medium onion, cut into wedges

  4. 1/2 cup sliced celery

  5. 1 medium carrot, cut in paper-thin strips

  6. 1/4 pound fresh green beans, sliced lengthwise

  7. 1 can (8 ounces) sliced water chestnuts, drained

  8. 4 large mushrooms, thinly sliced

  9. 1/2 cup chicken broth

  10. 1 tablespoon honey

  11. 2 tablespoons soy sauce

  12. 1 tablespoon cornstarch

  13. 2 tablespoons water

  14. 8 to 10 ounces fresh spinach

  15. 3 cups cooked rice

Instructions Jump to Ingredients ↑

  1. On waxed paper, shape the ground beef into a 7-in. square. Using a large knife, cut beef into 1-in. cubes. Heat 1 tablespoon oil in a skillet over medium-high heat; add half of the beef cubes. Stir-fry about 3 minutes or until no pink remains. Remove beef and keep warm; repeat with remaining beef cubes. Heat remaining oil in skillet; stir-fry onion, celery, carrot, beans, water chestnuts and mushrooms for 2 minutes. Add broth; reduce heat. Cover and steam for 2-3 minutes, stirring occasionally. Stir in honey and soy sauce. Dissolve cornstarch in water; add to skillet. Return meat to skillet. Place spinach on top of meat/vegetable mixture; cover and steam for 1 minute. Stir in spinach. Serve with rice. Yield: 4 servings.


Send feedback