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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Reminds me of my childhood. Ingredients:
1 lb lean ground beef |
1 1/2 cups celery, sliced |
1 (16 ounce) can bean sprouts, drained |
1 (8 ounce) can sliced water chestnuts, drained |
1 (4 ounce) can mushroom stems and pieces |
1 (14 ounce) can beef broth |
1 (2 ounce) jar diced pimentos, drained |
2 tablespoons soy sauce |
1/2 teaspoon fresh ginger, minced (or paste) |
2 tablespoons cornstarch |
3 tablespoons water |
4 cups chow mein noodles (or hot cooked rice) |
Directions:
1. Brown and drain ground beef.
2. Add celery, bean sprouts, water chestnuts, mushrooms, broth, pimientos, soy sauce and ginger; heat over medium heat and mix well.
3. In a small bowl or jar, mix cornstarch and water until smooth.
4. Stir cornstarch mixture into beef mixture. Cook until it is bubbly and slightly thickened.
5. Serve over chow mein noodles or cooked rice.
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