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.
Kitchen Keepers 