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Categories:
cornstarch fresh gingerroot water soy sauce ground beef celery mushrooms green pepper sweet red pepper onion bean sprouts water chestnuts fresh spinach rice
Viewed: 33 - Published at: 7 years agoIngredients
- 1 tablespoon cornstarch
- 2 teaspoons minced fresh gingerroot
- 1 teaspoon reduced-sodium beef bouillon granules
- 3/4 cup water
- 1/3 cup reduced-sodium soy sauce
- 1 pound lean ground beef (90% lean)
- 2 celery ribs, sliced
- 1 cup sliced fresh mushrooms
- 1 medium green pepper, sliced
- 1 medium sweet red pepper, sliced
- 1 medium onion, halved and thinly sliced
- 1 can (14 ounces) bean sprouts, drained
- 1 can (8 ounces) sliced water chestnuts, drained
- 1 cup fresh spinach, torn
- 3 cups hot cooked rice
Method
- In a small bowl, combine the cornstarch, ginger and bouillon; stir in water and soy sauce until blended. Set aside.
- In a
- or wok, stir-fry the beef, celery, mushrooms, peppers and onion until meat is no longer pink and vegetables are tender. Drain. Stir in the bean sprouts, water chestnuts and spinach.
- Stir reserved sauce mixture; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice.