Tropical beef and noodles
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Flaked coconut |
| 1 | pounds | Ground beef |
| ¼ | teaspoon | Garlic powder |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Nutmeg |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Soy sauce |
| 2 | tablespoons | Corn starch |
| 1 | can | (8-oz) pineapple chunks; drained, reserving liquid |
| 1 | can | (16-oz) mandarin orange segments; drained, reserving liquid |
| Hot cooked egg noodles | ||
| ⅓ | cup | Cashews |
Directions
In large skillet, lightly stir coconut over medium heat until golden brown and crisp; set aside. In same skillet, brown ground beef; drain. Stir in garlic powder, salt, nutmeg, lemon juice and soy sauce. In small bowl, combine cornstarch and reserved pineapple and orange liquids; blend well.
Stir cornstarch mixture into meat mixture. Cook over medium-high heat, stirring occasionally, for 5 minutes or until mixture is clear and thickened. Stir in pineapple chunks and mandarin orange segments; continue to cook over medium heat about 3 minutes or until thoroughly heated. Serve over hot cooked noodles. Sprinkle with toasted coconut and cashews. 6 servings.
Both of these recipes are from the book "Carefree Cooking" by Pillsbury.
Posted to recipelu-digest by "Sarah Navarro" <sarahn@...> on Feb 16, 1998