Hamburger Chop Suey Recipe

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Hamburger Chop Suey RecipeMany Years went by before I had the chance to taste or try a Chinese Chop Suey dish. I think it was mainly because of the area we lived in. There were no Chinese restaurants;-heck, there wasn’t even a Burger King around until I started growing up a little bit. Anyway, this Hamburger Chop Suey Recipe was the only form of Chop Suey I knew of at the time. It has been a staple for our family for many years. This is a simple recipe incorporating many of the ingredients from the store such as the Chop Suey vegetables. It is fairly quick to put together and requires very little prep time. I used roasted almond slivers for a garnish on this dish, but if you don’t care for that idea Chinese noodles also work out very well.

If you have never tried this American version of Chop Suey, give this Hamburger Chop Suey Recipe a try. It’s really good. Enjoy

Hamburger Chop Suey Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 pound lean ground beef
  • 1 medium onion (sliced)
  • 1 can Chop Suey vegetables (28 ounces, drained)
  • 1 tablespoon instant beef bouillon
  • 2 cups hot water
  • ¼ cup cold water
  • 3 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • ½ cup slivered almonds (roasted)
  • 1 jar pimientos (sliced and drained)
  • 4 cups white rice (cooked)
Instructions
  1. Cook the rice while preparing the recipe, and roast the slivered almonds. (to roast the almonds spread them out on a baking sheet and roast them at 350F for 10 to 15 minutes shaking the pan occasionally to rotate them.)
  2. Using a large skillet brown the burger and onion until burger is no longer pink inside. Drain if needed.
  3. Dissolve the beef bouillon in the hot water and pour into the meat mixture. Bring to a boil, then lower the heat to a simmer and cook until the onion is tender. Then add the Chop Suey vegetables.
  4. In a small bowl mix together the cold water, soy sauce, and cornstarch-add the mixture to the beef and vegetables. Cook until heated through and thickened.
  5. Serve over hot rice garnished with the roasted almonds and pimientos.

 

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