Oriental Beef

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I often refer to the ways when I was growing up my family made more than one meal out of a dish or created something new and tasty out of leftovers.  Not only did we use leftovers, but we were very good at stretching a meal to feed extras if needed.  I took those ideas with me when I was a young wife and mother, and enjoyed searching out new recipes that worked like that. Oriental Beef is one of those dishes I liked to make when our 3 boys suddenly multiplied to 6 or 7 at the table, and enjoyed the fact they liked to ask their friends to stay for supper. I just added some more rice and sprouts, adjusting seasoning accordingly.

The recipe was originally given to me by Marjorie Saltzgiver when we were students in nursing school.  I was in my early twenties.  She was in her 40’s and had returned to school after she had a large family.  She was the best student of us all, and a mentor for me.  She is now deceased, but remember her every time I cook…

 Oriental Beef

1 cup of uncooked rice, or more according to your preference.

Steam the rice while you prepare the rest of the ingredients.

1 1/2 pounds ground beef

2 cups chopped celery

1 cup chopped onion

1 package frozen green peas

1/4 cup soy sauce

1 teaspoon salt

1/2 teaspoon pepper

2 Tablespoons cornstarch

1 can bean sprouts ( I use fresh sprouts when I have them)

2 teaspoons Wyler’s beef bouillon powder

chow mein noodles, toasted

Brown meat, add celery and onions.  Cook only until shiny, add cooked rice and soy sauce.

Mix cornstarch in 2 cups of water and add along with bean sprouts.  When thickened, add peas and remove from heat.  Sprinkle with toasted chow mein noodles over each serving.

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