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South Seas Skillet

 South Seas Skillet
Soy sauce, raisins, water chestnuts and toasted almond lend to this dish's tropical flavor. Served over rice, it's a filling entree that satisfies my family.—Bernice Muilenburg, Molalla, Oregon
6-8 ServingsPrep: 5 min. Cook: 30 min.

Ingredients

  • 1 pound ground beef
  • 1 package (10 ounces) frozen peas
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 2 jars (4-1/2 ounces each) sliced mushrooms, drained
  • 1/2 cup beef broth
  • 1/2 cup golden raisins
  • 1/2 cup soy sauce
  • 2 teaspoons ground ginger
  • 1/2 cup slivered almonds, toasted
  • Fresh orange slices
  • Hot cooked rice

Directions

  • In a skillet, cook beef over medium heat until no longer pink; drain.
  • Add peas, water chestnuts, mushrooms, broth, raisins, soy sauce and
  • ginger; mix well. Bring to a boil. Reduce heat; cover and simmer for
  • 15 minutes or until vegetables are tender. Garnish with almonds and
  • orange slices. Serve over rice. Yield: 6-8 servings.
To toast nuts, bake them in a shallow baking pan at &350° for 5 to 10 minutes, stirring twice. Or brown in a skillet over medium heat for 5 to 7 minutes, stirring occasionally.
Nutritional Facts: 1 serving (1 each) equals 213 calories, 9 g fat (3 g saturated fat), 28 mg cholesterol, 1,120 mg sodium, 18 g carbohydrate, 4 g fiber, 16 g protein.

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South Seas Skillet (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.