Description Edit

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 Edit

Directions Edit

  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.
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