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
Recommended: 27 Easy Shrimp Recipes for Weeknight Dinners
VERIFIED BY Taste of Home Test Kitchen
- 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
Reviews forEast-West Stir-Fry
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Aug. 21, 2009
"This is one of our favorite recipes! I don't do the meatballs but just crumbled ground beef. It has such an interesting mixture of flavors and is a great way to sneak in spinach."