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Hamburger Chop Suey Recipe

Hamburger Chop Suey Recipe

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. YIELD: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


  • 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.

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.

Reviews for Hamburger Chop Suey

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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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