Ground Beef Chow Mein
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 5 servings.
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 and tasty, and the leftovers are wonderful. —Ann Nolte, Riverview, Florida
Ingredients
-
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
Directions
-
1.
Cook rice according to package directions.
-
2.
Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; crumble beef; 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.
-
3.
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.
Nutrition Facts
1 cup chow mein with 3/4 cup rice: 380 calories, 11g fat (4g saturated fat), 56mg cholesterol, 949mg sodium, 45g carbohydrate (2g sugars, 4g fiber), 23g protein.
© 2024 RDA Enthusiast Brands, LLC