Beef Oriental
Beef Oriental
YIELD Makes 4 servings
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INGREDIENTS
| 3 | cups uncooked corkscrew pasta |
| 1 | pound ground beef |
| 7 | green onions, cut diagonally into 3-inch pieces |
| 3 | tablespoons soy sauce |
| 1/4 | teaspoon ground ginger |
| 2 | to 3 stalks celery, cut diagonally into 1-inch pieces |
| 8 | mushrooms, sliced (optional) |
| 1 | package (20 ounces) frozen snow peas, thawed and drained |
| 1 | can (8 ounces) tomato sauce |
| 3 | fresh tomatoes, cut into wedges |
| 1 | cup (4 ounces) shredded Cheddar cheese, divided |
| 1 | green bell pepper, cut into thin slices |
PREPARATION:
- Cook pasta according to package directions. Drain in colander. Set aside.
- Cook beef, onions, soy sauce and ginger in wok over medium-high heat in large wok until meat is brown, stirring to separate meat. Push mixture up side of wok. Add celery and mushrooms; stir-fry 2 minutes. Push mixture up side of wok. Add snow peas and tomato sauce; cook 4 to 5 minutes, stirring occasionally.
- Add pasta, tomatoes and 3/4 cup cheese. Stir gently to combine all ingredients. Cook 1 minute. Add bell pepper; sprinkle remaining 1/4 cup cheese over top. Reduce heat to low; cook until heated through.
This recipe appears in: Chinese
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