Ingredients
2 cups uncooked instant rice1 pound ground beef1 can (14-1/2 ounces) beef broth1-1/2 cups chopped celery1 can (14 ounces) bean sprouts, drained1 can (8 ounces) sliced water chestnuts, drained1 jar (4-1/2 ounces) sliced mushrooms, drained1 jar (2 ounces) pimientos, drained and diced2 tablespoons soy sauce1/2 teaspoon ground ginger2 tablespoons cornstarch3 tablespoons water
Preparation
Cook rice according to package directions.
Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; crumble beef; drain. Add the broth, celery, bean sprouts, water chestnuts, mushrooms, pimientos, soy sauce and ginger. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
In a small bowl, combine cornstarch and water until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
