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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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âMy grandma used to make a fabulous chop suey with pork, but I found this recipe that uses ground beef and has the same flavor. Itâs quick, tasty and wonderful as leftovers.â âAnn Nolte, Tampa, Florida Ingredients:
2 cups uncooked minute® white rice |
1 pound ground beef |
1 can (14-1/2 ounces) beef broth |
1-1/2 cups chopped celery |
1 can (14 ounces) bean sprouts, drained |
1 can (8 ounces) sliced water chestnuts, drained |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
1 jar (2 ounces) pimientos, drained and diced |
2 tablespoons soy sauce |
1/2 teaspoon ground ginger |
2 tablespoons cornstarch |
3 tablespoons water |
Directions:
1. Cook rice according to package directions.
2. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add the broth, celery, bean sprouts, water chestnuts, mushrooms, pimientos, soy sauce and ginger. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
3. In a small bowl, combine cornstarch and water until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 5 servings.
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