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Macaroni Oriental Low Calorie

21st.Century.Chef's picture
Ingredients
  Canned whole mushrooms 4 Ounce (1 Can / 3/4 Cup)
  Beef bouillon cubes 2
  Elbow macaroni 8 Ounce, uncooked (2 Cups)
  Thinly sliced beef sirloin 1 Pound, cut into strips
  Butter 2 Tablespoon
  Diagonally sliced celery 2 Cup (32 tbs)
  Canned water chestnuts 8 Ounce, drained and sliced (1 Can / 1 Cup)
  Sliced onion 1⁄4 Cup (4 tbs)
  Green onions 6 , cut into 1 inch pieces
  Frozen spinach 10 Ounce, thawed and well drained (1 Package)
  Cornstarch 1 Tablespoon
  Soy sauce 1⁄4 Cup (4 tbs)
Directions

Measure liquid from mushrooms; add enough water to equal 1 cup.
Heat to boiling and stir in bouillon cubes.
Cook macaroni according to package directions; drain.
Meanwhile, saute beef in butter until lightly browned.
Add celery, water chestnuts, onion, green onions, drained spinach and bouillon.
Cook, covered, 3 minutes.
Blend cornstarch with soy sauce.
Stir into skillet and boil 1 minute.
Serve over hot macaroni with additional soy sauce, if desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Beef
Interest: 
Healthy
Servings: 
4

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