Prep 15 mins
Cook 45 mins
Posted for ZWT6 in the Asian Region. Found in Simple & Delicious Nov 09. Sounds quick and easy for a weeknight family dinner.
- 1 tablespoon butter
- 3 tablespoons flour
- 1⁄2 cup low sodium beef broth
- 1⁄2 cup 1% low-fat milk
- 1⁄2 teaspoon salt, to taste
- 1 teaspoon pepper, to taste
- 2 lbs 90% lean ground beef
- 1 cup sweet onion, chopped
- 1 cup celery, chopped
- 1 cup fresh bean sprout, rinsed & dried
- 1⁄4 cup low sodium soy sauce
- 1 cup long grain rice, uncooked
- 1 (8 ounce) can water chestnuts, sliced & drained
- 2 cups frozen peas, thawed
- 1 (5 ounce) can chow mein noodles
- In a small saucepan, melt butter over medium low heat. Stir in flour a little at a time until smooth and then remove pan from heat. Stir in salt and pepper.
- Using a whisk, add broth, milk, a little at a time, stirring to keep mixture smooth then return to heat and bring sauce to a gentle boil; stir constantly until sauce thickens.
- In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain and return to skillet.
- Add the roux mixture you made in the small saucepan to the beef mixture along with the bean sprouts and soy sauce; bring to a boil.
- Pour into a greased 3 quart baking dish and then stir in rice and water chestnuts.
- Cover baking dish and bake at 350F for 30 minutes. Uncover, stir in peas and sprinkle with chow mein noodles. Bake another 15-20 minutes or until heated through.
This was quick and easy to get put together and in the oven. I did leave out the bean sprous, but otherwise followed the recipe. The only problem I noticed is when I took it out after the first 30 minute, the rice was crunchy still so I poured about 2 Tbs of beef stock over the mix after I added the peas. Cooked for an additional 20 minutes and it was good. Made for Photo Tag.