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East-West Stir-Fry

Total Time

Prep: 15 min. Cook: 1 hour 25 min.


4 servings

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


  • 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


  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

1 each: 525 calories, 19g fat (5g saturated fat), 56mg cholesterol, 734mg sodium, 58g carbohydrate (11g sugars, 6g fiber), 31g protein.

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