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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
1 pound(s) ground beef |
1 large onion, thinly sliced |
4 garlic cloves, minced |
3/4 cup(s) bean sprouts |
1 4 1/2-ounce jar(s) sliced mushrooms, drained |
1 8-ounce can(s) sliced water chestnuts, drained |
6 ounce(s) vermicelli or thin spaghetti, cooked and drained |
2 to 3 cup(s) broccoli florets, cooked |
1/4 cup(s) soy sauce |
1/4 cup(s) oyster sauce, optional |
2 teaspoon(s) ground ginger |
Directions:
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.
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