Hamburger Chop Suey Recipe
Hamburger Chop Suey Recipe photo by Taste of Home
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Hamburger Chop Suey Recipe

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Fast, hearty and colorful, this chop suey uses up those summer garden peppers and spinach. And if you happen to have a nice stand of pea pods, they’d be delicious thrown into the mix. Happy eating! —Beth Pisula, Freeport, Illinois
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 tablespoon cornstarch
  • 2 teaspoons minced fresh gingerroot
  • 1 teaspoon reduced-sodium beef bouillon granules
  • 3/4 cup water
  • 1/3 cup reduced-sodium soy sauce
  • 1 pound lean ground beef (90% lean)
  • 2 celery ribs, sliced
  • 1 cup sliced fresh mushrooms
  • 1 medium green pepper, sliced
  • 1 medium sweet red pepper, sliced
  • 1 medium onion, halved and thinly sliced
  • 1 can (14 ounces) bean sprouts, drained
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 cup fresh spinach, torn
  • 3 cups hot cooked rice

Nutritional Facts

1 each: 287 calories, 6g fat (2g saturated fat), 37mg cholesterol, 679mg sodium, 37g carbohydrate (4g sugars, 4g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.


  1. In a small bowl, combine the cornstarch, ginger and bouillon; stir in water and soy sauce until blended. Set aside.
  2. In a large nonstick skillet or wok, stir-fry the beef, celery, mushrooms, peppers and onion until meat is no longer pink and vegetables are tender. Drain. Stir in the bean sprouts, water chestnuts and spinach.
  3. Stir reserved sauce mixture; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice. Yield: 6 servings.
Originally published as Hamburger Chop Suey in Healthy Cooking June/July 2009, p55

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kchambe1 User ID: 3870432 111597
Reviewed Mar. 1, 2012

"I wasn't to sure about this recipe, but I decided to try it. It was very good! I didn't use the mushrooms because my family doesn't care for them. It was full a flavor! I will be making this one again!"

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