Church Cookbook Beef Oriental
Discover the comfort and nostalgia of "Church Cookbook Beef Oriental," a hearty and flavorful dish that's as easy to make as it is satisfying. This vintage-inspired recipe, straight from the pages of timeless church cookbooks, features tender ground beef simmered with finely chopped onions and crisp celery in a rich, savory-sweet sauce made with soy sauce, brown sugar, white vinegar, and ginger. Its quick 15-minute prep time and 20-minute cook time make it perfect for busy weeknights or family dinners. Thickened with a simple cornstarch slurry and elevated by the optional addition of crunchy water chestnuts, this dish is served over fluffy white rice for a complete and comforting meal. Whether you're revisiting a beloved classic or trying it for the first time, this beef oriental recipe will transport you to cherished potluck memories with every bite.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 stalks celery, diced
- 2 cups water
- 0.25 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon white vinegar
- 1 teaspoon ground ginger
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons cornstarch
- 0.25 cup water (for cornstarch slurry)
- 1 can (8 oz) water chestnuts, sliced (optional)
- 1 cup instant white rice
Instructions
In a large skillet or wok, brown the ground beef over medium heat. Use a wooden spoon to break it up into small pieces as it cooks. Drain any excess fat.
Add the chopped onion and diced celery to the skillet with the beef. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in 2 cups of water, soy sauce, brown sugar, white vinegar, ginger, salt, and black pepper. Bring the mixture to a gentle boil.
Reduce the heat to low and let the mixture simmer for about 10 minutes to allow the flavors to meld.
In a small bowl, mix the cornstarch with 1/4 cup of water to create a smooth slurry. Slowly add this to the skillet, stirring constantly. Cook for an additional 2-3 minutes or until the sauce thickens.
If using water chestnuts, drain and add them to the skillet. Stir to combine.
While the beef mixture is simmering, prepare the instant white rice according to the package instructions.
Serve the beef mixture over the cooked rice. Garnish with additional soy sauce, if desired, and serve warm.
Nutrition Facts
Calories |
1716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 3908 mg | 170% | |
| Total Carbohydrate | 160.7 g | 58% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 35.1 g | ||
| Protein | 92.0 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3122 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
