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Beef Chow Mein

Beef Chow Mein
“My grandma used to make a fabulous chop suey with pork, but I found this recipe that uses ground beef and has the same flavor. It’s quick, tasty and wonderful as leftovers.” —Ann Nolte, Tampa, Florida
5 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 cups uncooked instant rice
  • 1 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 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

  • Cook rice according to package directions.
  • 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.
  • 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.
© Taste of Home 2013

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Beef Chow Mein (continued)

Nutrition Facts: 1 cup chow mein with 3/4 cup rice equals 358 calories, 9 g fat (4 g saturated fat), 44 mg cholesterol, 963 mg sodium, 45 g carbohydrate, 4 g fiber, 23 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013