East West Stir-Fry

Wok cooking

East West stir-Fry

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IngredientsGround Beef Stir Fry

  • 1 pound lean ground beef
  • 3 tablespoons oil
  • 1/2 cup chopped onion
  • 1/2 cup diagonally sliced celery
  • 1 medium carrots, peeled, cut in paper-thin strips with vegetable peeler
  • 1/4 pound fresh green beans, trimmed, sliced lengthwise
  • 1 small white turnip, peeled, thinly sliced through stems
  • 1 large fresh mushroom, trimmed, thinly sliced through stems
  • 1/2 cup chicken broth
  • 1 tablespoon honey
  • 1/4 cup soy sauce
  • 1 tablespoon cornstarch dissolved in 2 tablespoons water
  • 1 (10 ounce) package fresh spinach, washed, stemmed
  • 3 cups cooked hot rice
  • Chopped dry-roasted peanuts, if desired


  1. Shape beef into 1 large patty.
  2. Heat 1 tablespoon of the oil in wok over high heat.
  3. Add beef Patty and Brown for 2- 2 1/2 minutes on each side. Break into chunks and stir-fry for 30 seconds. Remove and set aside.
  4. Pour remaining 2 tablespoons oil into wok.
  5. When sizzling, add the onion, celery, carrots, green beans, turnip and mushrooms. Stir-fry for 2 minutes.
  6. Pour in broth and reduce heat. Cover and steam for 2-3 minutes. Stir occasionally.
  7. Stir in honey, soy sauce and dissolved cornstarch. Return meat to wok. Place spinach on top of the meat and vegetables. Cover and steam for 1 minute.
  8. Uncover and stir spinach into sauce.
  9. Serve over hot cooked rice.
  10. If desired, sprinkle each serving with chopped peanuts.

Makes 4-6 servings.


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