Categories: Beef

Ingredients

• 1 pound lean ground beef (90% lean)
• 1 large onion, chopped
• 3 cups chopped celery
• 1 package (8 ounces) fresh mushrooms, quartered
• 1-1/2 cups water
• 1 can (8 ounces) sliced water chestnuts, drained
• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon brown sugar
• 2 teaspoons reduced-sodium beef bouillon granules
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• 2 tablespoons cornstarch
• 3 tablespoons cold water
• Hot cooked rice
• 1 cup chow mein noodles

Directions

1. In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the celery, mushrooms, water, water chestnuts, soy sauce, brown sugar, bouillon granules, garlic powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.

2. Combine cornstarch and cold water until smooth; stir into beef mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Serve over rice if desired. Top with chow mein noodles.

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