Average Rating: 3.666666TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 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
Instructions
- 1. Cook rice according to package directions.
- 2. 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.
- 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.