Ingredients Jump to Instructions ↓

  1. 1 tablespoon butter

  2. 3 tablespoons flour

  3. 1/2 cup low sodium beef broth

  4. 1/2 cup 1% low-fat milk

  5. 1/2 teaspoon salt , to taste

  6. 1 teaspoon pepper , to taste

  7. 2 lbs 90% lean ground beef

  8. 1 cup sweet onion , chopped

  9. 1 cup celery , chopped

  10. 1 cup fresh bean sprout , rinsed & dried

  11. 1/4 cup low sodium soy sauce

  12. 1 cup long grain rice , uncooked

  13. 1 (8 ounce) can water chestnuts , sliced & drained

  14. 2 cups frozen peas, thawed

  15. 1 (5 ounce) can chow mein noodles

Instructions Jump to Ingredients ↑

  1. In a small saucepan, melt butter over medium low heat. Stir in flour a little at a time until smooth and then remove pan from heat. Stir in salt and pepper.

  2. Using a whisk, add broth, milk, a little at a time, stirring to keep mixture smooth then return to heat and bring sauce to a gentle boil; stir constantly until sauce thickens.

  3. In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain and return to skillet.

  4. Add the roux mixture you made in the small saucepan to the beef mixture along with the bean sprouts and soy sauce; bring to a boil.

  5. Pour into a greased 3 quart baking dish and then stir in rice and water chestnuts.

  6. Cover baking dish and bake at 350F for 30 minutes. Uncover, stir in peas and sprinkle with chow mein noodles. Bake another 15-20 minutes or until heated through.


Send feedback