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- #16122
This easy chop suey-style recipe is made with ground beef and vegetables and served over rice. Great way to make a quick meal!
serves/makes:
ready in:
under 30 minutes
6 reviews
ingredients
1 large onion, sliced
1 1/2 pound ground beef
3 tablespoons cornstarch
1/2 cup cold water
2 beef bouillon cubes
1 1/2 tablespoon hot water
5 stalks celery, thinly sliced
1/2 teaspoon brown sugar
3 teaspoons soy sauce
1/2 teaspoon black pepper
1 can (12 ounce size) bean sprouts, drained
cooked rice or chinese noodles, optional
directions
Heat a large skillet over medium-high heat. Add the onion and ground beef. Cook, stirring frequently, until browned. Drain off any excess grease.
In a small bowl, combine the cornstarch and cold water and stir until smooth. Set aside.
Combine the bouillon cubes and hot water in a small bowl and mix until dissolved. Add the mixture to the skillet along with the celery and pepper. Mix well, cover the skillet, reduce the heat to a simmer and let cook for 10 minutes.
Add the brown sugar, soy sauce, and cornstarch mixture to the skillet. Cook, stirring frequently, until the sauce thickens. Stir in the bean sprouts. Cook, stirring gently, for 1-2 minutes or until the bean sprouts are heated through.
Serve hot with white rice or chinese noodles, if desired.
recipe tips
Make sure the ground beef is well-browned before proceeding with the recipe. This will provide the best flavor and texture.
Slice the celery thinly so it cooks evenly.
Adjust the soy sauce and pepper according to taste.
Stir the cornstarch mixture well before adding it to avoid lumps in the sauce.
Add the bean sprouts at the end to maintain their crunch. They will be heated through very quickly.
common recipe questions
Can I use a different type of meat?
Yes, ground chicken, turkey, or pork can be used as alternatives. Or, use plant-based meat crumbles.
Is it necessary to use cornstarch?
Cornstarch is used to thicken the sauce, but you can substitute it with flour if necessary.
Can I add other vegetables to this dish?
You can add vegetables like carrots, bell peppers, or mushrooms. Adjust the cooking time as needed.
What can I use instead of beef bouillon cubes?
You can use beef broth in place of the water or a beef bouillon paste instead of the cubes.
Can I make this dish ahead of time?
Yes, it can be made ahead and reheated. The flavors often meld and improve over time.
How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.
Can I freeze this chop suey?
Yes, it freezes well. Thaw in the refrigerator overnight and reheat in a skillet or microwave.
What's the best way to serve this chop suey?
Serve over cooked white rice, brown rice, or Chinese noodles for a complete meal.
nutrition data for hamburger chop suey
688 calories, 55 grams fat, 16 grams carbohydrates, 32 grams protein per serving. This recipe is low in carbs.
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reviews & comments for hamburger chop suey
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MV REVIEW:
June 6, 2020It was my first time trying this recipe. It won't be my last. I love it! Absolutely delicious.
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Guest Foodie REVIEW:
February 23, 2020I have been making this since 1968; still a family favourite.
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Jean Marie REVIEW:
January 26, 2020Thank you! This is exactly the recipe I have been looking for. Along with bean sprouts, it's good with bamboo shoots and water chestnuts added as well, and if you don't drain then you don't need to add water!! 😁
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Guest Foodie REVIEW:
November 23, 2019My husband went on and on about American chop suey his mom made in New England. Everything I pulled up was a goulash. He started looking around and found the original La Choy version, but one ingredient you could no longer find. With persistent he found this recipe and it is his mother's. Thank you!!
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Marcella REVIEW:
August 16, 2019Awesome!!!
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Debby D REVIEW:
January 6, 2019Yum just like my gram used to make. I was so happy to find. My grandkids love it. I did use more water than was called for. I make when Iâm not sure what to make with Hamburg. I totally recommend this.
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