1 1/2 tablespoons olive oil
1 lb lean ground beef
3 stalks celery — chopped
1 small onion — chopped
1 red pepper — chopped
4 oz fresh mushrooms — sliced
salt and pepper
2 tablespoons flour
2 cups chicken stock
2 tablespoons soy sauce
2 cups cooked brown rice
1 1/2 cups chow mein noodles
Preheat oven to 325°. Coat a 2.5 quart casserole dish with cooking spray.
Heat oil in large skillet over medium high heat. Add ground beef and start breaking up with a spoon. Add celery, onion, bell pepper and mushrooms. Continue breaking up meat and cook until meat is no longer pink and onion are soft. Season with salt and pepper.
Sprinkle flour over pan and stir to combine for about 1 minute. Continue stirring and add soy sauce and chicken stock. Bring mixture to a boil and continue cooking until sauce starts to thicken.
Stir in rice. Pour mixture into prepared dish. Top with chow mein noodles and bake for one hour.
Serve immediately, with more soy sauce for drizzling, if desired.
Corningware French White III Round Casserole with Glass Cover, 2.5-Quart