Ingredients Jump to Instructions ↓

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

  2. 1 large onion, chopped

  3. 3 cups chopped celery

  4. 1 package (8 ounces) fresh mushrooms, quartered

  5. 1-1/2 cups water

  6. 1 can (8 ounces) sliced water chestnuts, drained

  7. 3 tablespoons reduced-sodium soy sauce

  8. 1 tablespoon brown sugar

  9. 2 teaspoons reduced-sodium beef bouillon granules

  10. 1/4 teaspoon garlic powder

  11. 1/8 teaspoon pepper

  12. 2 tablespoons cornstarch

  13. 3 tablespoons cold water Hot cooked rice

  14. 1 cup chow mein noodles

Instructions Jump to Ingredients ↑

  1. In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the celery, mushrooms, water, water chestnuts, soy sauce, brown sugar, bouillon granules, garlic powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Combine cornstarch and cold water until smooth; stir into beef mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Serve over rice if desired. Top with chow mein noodles. Yield: 4 servings.


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