Beef Oriental

Beef Oriental

Beef Oriental


Makes 4 servings


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


  1. Cook pasta according to package directions. Drain in colander. Set aside.
  2. 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.
  3. 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.

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