Ingredients Jump to Instructions ↓

  1. 1 pound ground beef

  2. 1 large onion, thinly sliced

  3. 4 garlic cloves, minced

  4. 3/4 cup bean sprouts

  5. 1 jar (4-1/2 ounces) sliced mushrooms, drained

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

  7. 6 ounces vermicelli or thin spaghetti, cooked and drained

  8. 2 to 3 cups broccoli florets, cooked

  9. 1/4 cup soy sauce

  10. 1/4 cup oyster sauce, optional

  11. 2 teaspoons ground ginger

Instructions Jump to Ingredients ↑

  1. In a large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add bean sprouts, mushrooms and water chestnuts. Cook and stir for 3-5 minutes. Stir in the vermicelli, broccoli, soy sauce, oyster sauce if desired and ginger; toss to coat. Cover and cook for 5 minutes or until heated through. Yield: 4-6 servings. Select firm broccoli stalks with compact, deep green florets. Store unwashed in an airtight plastic gag in the refrigerator for up to 4 days. One pound of broccoli yields about 3-1/2 cups florets.


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