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Hamburger Chop Suey

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


  • 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


  • In a small bowl, combine the cornstarch, ginger and bouillon; stir in water and soy sauce until blended. Set aside.
  • 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.
  • 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.
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  • kchambe1
    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!

  • brookehally
    Dec 7, 2011

    No comment left

  • virginiaselvig
    Aug 1, 2009

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  • Hanesmom
    Jun 12, 2009

    No comment left