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.
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sdipiazza
Jan 24, 2017
I had red and yellow peppers because I had them left over from another meal and bean sprouts. Really good, easy and quick.
gamblecreek
Oct 9, 2014
This was really good! The only changes I made were leaving out the mushrooms (only because my picky husband doesn't like them!), simmering for only ten munutes so the celery didn't get mushy, and adding a can of bean sprouts at the very end until just heated through. Served over rice and topped with the chow mein noodles, this dish was delicious and enjoyed by the whole family.
Reviews
I had red and yellow peppers because I had them left over from another meal and bean sprouts. Really good, easy and quick.
This was really good! The only changes I made were leaving out the mushrooms (only because my picky husband doesn't like them!), simmering for only ten munutes so the celery didn't get mushy, and adding a can of bean sprouts at the very end until just heated through. Served over rice and topped with the chow mein noodles, this dish was delicious and enjoyed by the whole family.
Good flavor.
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