Ingredients:
1 lb lean (at least 80%) ground beef
2 cups thinly sliced celery (3 1⁄2 medium stalks)
1 medium red bell pepper, coarsely chopped (1 cup)
1 can (8 oz) sliced water chestnuts, drained
1 bottle (12 oz) teriyaki baste and glaze
2 cups coleslaw mix (shredded cabbage and carrots)
3 cups chow mein noodles

Method:
1 In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked. Stir in celery and bell pepper. Cook 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender; drain.

2 Stir water chestnuts and teriyaki glaze into beef mixture. Cook about 2 minutes, stirring frequently, until hot and bubbly. Remove from heat.

3 Stir in coleslaw mix. Serve over noodles.

healthy twist:
The fat from the ground beef is just enough to cook the vegetables evenly. To keep the fat content of the recipe lower, we drain it off after the vegetables are cooked.

Ground beef chow mein recipe