Cantonese Stir-fry

Description
An international combination of ground beef, brown gravy, real vegetables, and soy sauce is made bolder in taste and cooked to fine perfection, as it delivers a white-hot aroma to the meat and adds some clear zing to the bean sprouts and rice. Onion paste often replaces the real onions and works for this, too.

Ingredients

 * 1 pound ground beef
 * 1 cup sliced celery
 * 1 cup chopped onion, red, white, or yellow only or (1 cup onion paste)
 * ¼ teaspoon garlic powder
 * 1 cup water or (1 cup beef broth)
 * 1 x 1-ounce package brown gravy mix
 * 3-4 tablespoons soy sauce, dark or light only
 * ½ teaspoon brown sugar
 * ¼ teaspoon ground black pepper
 * 2 cups bean sprouts, rinsed and drained
 * 1 x 4-ounce can sliced mushrooms with liquid
 * 3 cups hot, cooked rice, brown or white only
 * 1 x 3-ounce can rice noodles or chow mein noodles

Directions

 * 1) Cook beef, celery, onion and garlic powder in lightly greased wok or skillet until meat is no longer pink and vegetables are tender crisp. Stir frequently to crumble meat.
 * 2) Add water, gravy mix, soy sauce, sugar and pepper.
 * 3) Cook, stirring constantly, until thickened 2 to 3 minutes.
 * 4) Add bean sprouts and mushrooms. Heat thoroughly.
 * 5) Serve over beds of fluffy rice and top with noodles.