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Ground Beef Chow Mein

Servings: 2 cups uncooked instant rice 1 pound ground beef 1 can (14-½ ounces) beef broth 1-½ cups chopped celery 1 can (14 ounces) bean sprouts, drained 1 can (8 ounces) sliced water chestnuts, drained 1 jar (4-½ ounces) sliced mushrooms, drained 1 jar (2 ounces) pimientos, drained and diced 2 tablespoons soy sauce ½ teaspoon ground ginger 2 tablespoons cornstarch 3 tablespoons water

Servings: 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
Ingredients
  • 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
Steps
 

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