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Ground Beef Chow Mein

“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, tasty and wonderful as leftovers.” —Ann Nolte, Tampa, Florida
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    5 servings

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

  • 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.
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.

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