“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
- 2 cups uncooked instant rice
- 1 pound ground beef
- 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
- 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.
Originally published as Beef Chow Mein in Simple & Delicious June/July 2011, p28
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