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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
  • Total Time
    Prep: 5 min. Cook: 30 min.
  • Makes
    6-8 servings

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.
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.

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  • FriedaG
    Mar 31, 2007

    No comment left