Brown the Ground Beef : Heat a large skillet or wok over medium heat. Add the ground beef and cook, stirring occasionally, until browned and cooked through. Drain any excess fat, if needed, and set the beef aside.

Prepare the Broth Base : In the same skillet, add 1 1/2 cups of water, soy sauce (or Braggs Liquid Aminos), and the beef bouillon cube. Stir until the bouillon cube dissolves, creating a flavorful broth.

Add Vegetables : Stir in the chopped celery and sliced onion. Cook for about 5–7 minutes, stirring occasionally, until the vegetables begin to soften but still retain some crispness.

Add Sprouts and Water Chestnuts : Mix in the drained bean sprouts and water chestnuts. Cook for an additional 2–3 minutes to heat through and incorporate the flavors.

Thicken the Sauce : In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry. Slowly pour the slurry into the skillet while stirring continuously. Allow the sauce to cook and thicken, coating the beef and vegetables evenly.

Combine and Serve : Add the cooked ground beef back into the skillet. Stir everything together to combine well and heat through. Serve hot over steamed rice or chow mein noodles for a complete meal.