East-West Stir-Fry
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
SERVINGS
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4
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CATEGORY
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Main Dish
|
METHOD
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Stir-Fry
|
PREP |
15 min. |
COOK
|
85 min.
|
TOTAL
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100 min.
|
INGREDIENTS
- 1 pound lean ground beef
- 3 tablespoons peanut or vegetable 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 soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 8 to 10 ounces fresh spinach
- 3 cups cooked rice
DIRECTIONS
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 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. 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. 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. Mix in spinach. Serve immediately over rice. Yield: 4 servings.