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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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When her family craves an Asian-style meal, LaVonne Hegland of St. Michael, Minnesota pulls out this easy one-dish recipe. Ingredients:
1 pound lean ground beef (90% lean) |
1 large onion, chopped |
3 cups chopped celery |
1 package (8 ounces) fresh mushrooms, quartered |
1-1/2 cups water |
1 can (8 ounces) sliced water chestnuts, drained |
3 tablespoons reduced-sodium soy sauce |
1 tablespoon brown sugar |
2 teaspoons reduced-sodium beef bouillon granules |
1/4 teaspoon garlic powder |
1/8 teaspoon pepper |
2 tablespoons cornstarch |
3 tablespoons cold water |
hot cooked rice |
1 cup chow mein noodles |
Directions:
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.
2. 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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