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easy
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In spite of the fact that legend says this recipe was created by Chinese immigrants in San Fransisco, it is not truly Chinese. Rather I think it is a great example of the good 'ole American standby skillet supper or casserole. It's tasty and super-easy to make. I like to serve it with a simple garden salad with creamy Italian dressing (something about that flavor combination!).
1 1/2 lbs. ground beef
1 small onion, chopped
2 ribs celery, chopped
1 (28 oz) or 2 (14 oz) cans or chop suey vegetables, drained
1 can cream of celery soup
ground black pepper to taste
4 cups cooked instant rice
1/4 cup soy sauce (I use lite soy sauce)
1 small can of Chow Mein noodles
Brown beef and drain off fat; return to pan. Add celery and onion and cook until vegetables are soft. Add drained chop suey vegetables, cream of celery soup and ground black pepper. Bring beef and vegetables to a boil, stirring occasionally until heated through. Serve over rice and top with chow mein noodles with soy sauce on the side. Note: If you can not find canned chop suey vegetables, you can substitute 1 can each of bean sprouts, water chestnuts and bamboo shoots (drained). I usually make the rice while the beef and vegetables are heating through.
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