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East-West Stir-Fry

 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
4 ServingsPrep: 15 min. Cook: 1 hour 25 min.


  • 1 pound ground beef
    With Johnsonville Italian Sausage.

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  • 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.

2 of 2

East-West Stir-Fry (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 525 calories, 19 g fat (5 g saturated fat), 56 mg cholesterol, 734 mg sodium, 58 g carbohydrate, 6 g fiber, 31 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.