Searching for a quick and easy main dish? Fresh ingredients get a speed boost from prepared ones in this beef chow mein, ready in under 30 minutes.
lb lean (at least 80%) ground beef
cups thinly sliced celery (3 1/2 medium stalks)
medium red bell pepper, coarsely chopped (1 cup)
can (8 oz) sliced water chestnuts, drained
bottle (12 oz) teriyaki baste and glaze
cups coleslaw mix (shredded cabbage and carrots)
cups chow mein noodles
In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until beef is cooked through and no pink remains. Stir in celery and bell pepper. Cook 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender; drain.
Stir water chestnuts and teriyaki glaze into beef mixture. Cook about 2 minutes, stirring frequently, until hot and bubbly. Remove from heat.
Stir in coleslaw mix. Serve over noodles.
The fat from the ground beef is just enough to cook the vegetables evenly. That’s why it’s drained off after the vegetables are cooked.
Add an Asian flair with hot cooked rice and a salad of sliced kiwifruit and chunks of fresh pineapple.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 4 1/2g,
- 4 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.