Ingredients
1 pound lean ground beef (90% lean)1 large onion, chopped3 cups chopped celery1 package (8 ounces) fresh mushrooms, quartered1-1/2 cups water1 can (8 ounces) sliced water chestnuts, drained3 tablespoons reduced-sodium soy sauce1 tablespoon brown sugar2 teaspoons reduced-sodium beef bouillon granules1/4 teaspoon garlic powder1/8 teaspoon pepper2 tablespoons cornstarch3 tablespoons cold waterHot cooked rice1 cup chow mein noodles
Preparation
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.
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.
