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Prep 25min
Total25min
Servings6
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Ingredients
1
lb lean (at least 80%) ground beef
2
cups thinly sliced celery (3 1/2 medium stalks)
1
medium red bell pepper, coarsely chopped (1 cup)
1
can (8 oz) sliced water chestnuts, drained
1
bottle (12 oz) teriyaki baste and glaze
2
cups coleslaw mix (shredded cabbage and carrots)
3
cups chow mein noodles
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Steps
1
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.
2
Stir water chestnuts and teriyaki glaze into beef mixture. Cook about 2 minutes, stirring frequently, until hot and bubbly. Remove from heat.
3
Stir in coleslaw mix. Serve over noodles.
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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.
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