prep/total time: 30 minutes | Yield: 4 servings

1 pound lean ground beef
1 large onion, chopped
3 cups chopped celery
1 package (8 ounces) fresh mushrooms, quartered
1-1/2 cups water
1 can (8 ounces) sliced water chestnuts, drained
3 tablespoons reduced-sodium soy sauce
1 tablespoon brown sugar
2 teaspoons reduced-sodium beef bouillon granules
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 tablespoons cornstarch
3 tablespoons cold water
Hot cooked rice
1 cup chow mein noodles

In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain_ Stir in the celery, mushrooms, water, water chestnuts, soy sauce, brown sugar, bouillon granules, garlic powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 5-20 minutes or until vegetables are tender.

Combine cornstarch and cold water until smooth; stir into beef mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Serve over rice if desired. Top with chow mein noodles.