This easy, Asian flavored dish is fun and delicious. The contrast of teriyaki beef with tender vegetables gets a fantastic crunchy contrast from the water chestnuts, coleslaw and chow mein noodles.
Ground Beef Chow Mein
1 lb lean ground beef
3 stalks thinly sliced celery
1 medium red bell pepper, coarsely chopped
1 can (8 oz) sliced water chestnuts, drained
1 bottle (12 oz) teriyaki baste and glaze (I couldn’t find this, so I used about 1/4 cup teriyaki sauce)
2 cups coleslaw mix (shredded cabbage and carrots)
3 cups chow mein noodles
1. In a large skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until beef is cooked through and no pink remains.
2. Stir in celery and bell pepper. Cook 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender. Drain.
3. Stir water chestnuts and teriyaki glaze into beef mixture (Take care with the amount of glaze…you may want to add less than the recipe calls for to decrease the saltiness of the finished dish). Cook about 2 minutes, stirring frequently, until hot and bubbly. Remove from heat.
4. Stir in coleslaw mix. Serve over noodles.
Recipe from Betty Crocker
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