Best Hamburger Chop Suey Recipes

HAMBURGER CHOP SUEY

Steps:

• 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.

HAMBURGER CHOP SUEY

Steps:

• Heat shortening in a large, deep skillet.
• Sear ground beef until it cooks through.
• Then add onion and saute for 5 minutes.
• Add celery, hot water, salt and pepper.
• Cover skillet and simmer for 5 minutes.
• Add sprouts and heat to boiling.
• In a small bowl combine the cold water, cornstarch, soy sauce and sugar.
• Mix together and add to skillet mixture.
• Cook for 5 minutes, or until thickened to taste.

HAMBURGER CHOP SUEY RECIPE

Steps:

• Brown the hamburger. Add everything else and let simmer for about 30 minutes. Serve over rice or chow mein noodles.

SUPER SIMPLE HAMBURGER CHOP SUEY

Steps:

• Heat the butter in a large skillet over medium heat, add the onion and celery and cook until softened, about 5 minutes. Add the ginger and garlic, and cook for another minute or two.
• Increase the heat to medium high and add the ground beef. Cook until browned.
• Stir in the molasses and soy sauce. Dissolve the cornstarch in the water, then add to the beef and stir and cook until thickened.
• Stir in the water chestnuts and bean sprouts and cook for a couple more minutes.
• Spoon over rice and serve. click here for a printer friendly, text version

HAMBURGER CHOP SUEY RECIPE - (5/5)

Steps:

• Cook thin slices of onion and meat in the oil until brown. Dissolve bouillon cube in 1/2 cup. water. Cut celery into thick slices. Add dissolved bouillon cube, celery, salt and pepper to meat mixture. Cover and cook slowly for ten minutes. Make a paste with cornstarch, brown sugar, soy sauce and water. Stir into meat and cook until sauce is slightly thick and clear. Add drained bean sprouts and cook over low heat until bean sprouts are hot. Serve with rice.