East West Stir-Fry

• 1 lb. ground beef
• 3 Tbsp. oil
• 1/2 c. chopped onion
• 1/2 c. celery, sliced diagonally
• 1 medium carrot, cut in paper-thin strips
• 1/4 lb. fresh beans, sliced lengthwise
• 1 small white turnip, thinly sliced
• 4 large fresh mushrooms, sliced
• 1/2 c. chicken broth
• 1 Tbsp. honey
• 1/4 c. soy sauce
• 1 Tbsp. cornstarch, dissolved in 2 Tbsp. water
• 1 (10 oz.) pkg. fresh spinach
• 3 c. cooked hot rice
• chopped dry roasted peanuts

1. Stir-fry beef until cooked.
2. Set aside.
3. Pour oil into wok. Add onion, celery, carrot, green beans, turnip and mushrooms. Stir-fry for 2 minutes.
4. Pour in broth and reduce heat.
5. Cover and steam for 2 to 3 minutes, stirring occasionally.
6. Stir in honey, soy sauce and dissolved cornstarch.
7. Return meat to wok.
8. Place spinach on top of meat and vegetables.
9. Cover and steam for 1 minute.
10. Uncover and stir.
11. Serve over rice.
12. Sprinkle with peanuts.

ground beef, oil, onion, celery, carrot, fresh beans, white turnip, fresh mushrooms, chicken broth, honey, soy sauce, cornstarch, fresh spinach, rice, peanuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=968767 (may not work)