‹ Back to Hamburger Chop Suey

Print Options

Exps42550 Thhc1442845d55c Rms 8

Hamburger Chop Suey

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 6 servings.
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

Ingredients

  • 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
  • CHOP SUEY:
  • 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

Directions

  • 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.

Nutrition Facts

© 2024 RDA Enthusiast Brands, LLC