1 lb. lean ground beef
3 tbsp. oil
1/2 c. chopped onion
1/2 c. diagonally sliced celery
1 med. carrot, peeled, cut in paper thin strips with vegetable peeler
1/4 lb. fresh green beans, trimmed, sliced lengthwise
1 sm. white turnip, peeled, thinly sliced through stems
4 lg. fresh mushrooms, trimmed, thinly sliced through stems
1/2 c. chicken broth
1 tbsp. honey
1/4 c. soy sauce
1 tbsp. cornstarch dissolved in 2 tbsp. water
1 (10 oz.) pkg. fresh spinach, washed & stemmed
3 c. cooked hot rice
Chopped dry roasted peanuts, if desired

Shape beef into 1 large patty. Heat 1 tablespoon of the oil in wok over high heat. Add beef patty and brown for 2-2 1/2 minutes on each side. Break meat into chunks and stir fry for 30 seconds. Remove and set aside.

Pour remaining 2 tablespoons oil into wok. When sizzling, add onion, celery, carrot, green beans, turnip and mushrooms. Stir fry for 2 minutes. Pour in broth and reduce heat. Cover and steam for 2-3 minutes. Stir occasionally.

Stir in honey, soy sauce and dissolved cornstarch. Return meat to wok. Place spinach on top of meat and vegetables. Cover and steam for 1 minute. Uncover and stir spinach into sauce. Serve over hot cooked rice. If desired, sprinkle each serving with chopped peanuts. Makes 4-6 servings.