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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This makes a pretty, colorful meal. For a different taste, try serving a stir-fry over baked or mashed potatoes—that's how I sometimes serve this dish.— Nan Radabaugh, Perrysburg, Ohio Ingredients:
1 pound ground beef |
3 tablespoons peanut oil, divided |
1 medium onion, cut into wedges |
1/2 cup sliced celery |
1 medium carrot, cut in paper-thin strips |
1/4 pound fresh green beans, sliced lengthwise |
1 can (8 ounces) sliced water chestnuts, drained |
4 large mushrooms, thinly sliced |
1/2 cup chicken broth |
1 tablespoon honey |
2 tablespoons reduced-sodium soy sauce |
1 tablespoon cornstarch |
2 tablespoons water |
8 to 10 ounces fresh spinach |
3 cups cooked rice |
Directions:
1. On waxed paper, shape the ground beef into a 7-in. square. Using a large knife, cut beef into 1-in. cubes. Heat 1 tablespoon oil in a skillet over medium-high heat; add half of the beef cubes. Stir-fry about 3 minutes or until no pink remains. Remove beef and keep warm; repeat with remaining beef cubes.
2. Heat remaining oil in skillet; stir-fry onion, celery, carrot, beans, water chestnuts and mushrooms for 2 minutes. Add broth; reduce heat. Cover and steam for 2-3 minutes, stirring occasionally. Stir in honey and soy sauce.
3. Dissolve cornstarch in water; add to skillet. Return meat to skillet. Place spinach on top of meat/vegetable mixture; cover and steam for 1 minute. Stir in spinach. Serve with rice. Yield: 4 servings.
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