Mom's Oriental Beef and Vegetables

Serves 4 to 5

This Chinese-style skillet dish was one of my mother's recipes. I remember enjoying it when I was still at home as a nice change of pace from the usual. It is not authentic Chinese cooking, but it is a quick, easy, healthy and delicious main dish for a busy weeknight that needs only a side of rice for a complete meal.

Ingredients

• 1 pound lean ground beef
• 1/2 cup chopped onions
• 1 can (8-ounces) chop suey vegetables, drained
• 1 can (4-ounces) bamboo shoots, drained
• 1 can (4-ounces) sliced water chestnuts, drained
• 1 cup frozen peas
• 1 cup chopped celery
• 1/2 cup chopped green peppers
• 1-1/2 cups water
• 2 tablespoons cornstarch
• 1 teaspoon ground ginger
• 1 teaspoon granulated sugar
• 1/2 cup soy sauce, preferably low-sodium
• Crispy chow mein noodles for garnish

In large skillet, cook ground beef and onion until lightly browned. Add canned vegetables, peas, celery, green pepper and water. Simmer, covered, about 7 minutes. Blend together cornstarch, sugar and ginger. Gradually stir in soy sauce. Add to skillet; cook and stir until thickened and bubbly. Serve with chow mein noodles and rice.