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
- 1 pound lean ground beef (90% lean)
- 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
- 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.
- 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. Stir in spinach. Serve with rice. Yield: 4 servings.
Originally published as East-West Stir-Fry in Country Ground Beef 1993, p74
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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