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chop suey

(1)
nikkitten avatar
Recipe by
Nicole Bredeweg
@nikkitten
West Olive, MI

This is one of those recipes that I grew up with. It's my favorite Mom-recipe. I wouldn't claim it to be terribly authentic, but it is easy, with ingredients that are easy to find and easy to store, and it makes up quick. It's hearty and tasty.

(1)
yield 4 serving(s)
method Stove Top

Ingredients For chop suey

  • 1 1/2 c
    rice
  • 1 lb
    ground beef
  • 1 can
    chinese vegetables, undrained
  • 1 can
    sliced mushrooms, undrained
  • 1 can
    sliced water chestnuts, undrained
  • 1 can
    bamboo shoots, drained
  • 1 Tbsp
    brown gravy sauce (chinese)
  • 2 Tbsp
    soy sauce
  • 1/2 bottle
    stir-fry sauce
  • 1 Tbsp
    cornstarch
  • 6 Tbsp
    water
  • 1 can
    chow mein noodles

How To Make chop suey

  • 1
    Make rice according to instructions on the package.
  • 2
    Meanwhile, brown ground beef over medium heat. Add vegetables, mushrooms, water chestnuts, and bamboo shoots. Simmer for 10 minutes. Add brown sauce, soy sauce, and stir-fry sauce. Simmer another 10 minutes (or longer - the longer it simmers, the more the flavors blend).
  • 3
    Using one of the cans, mix the cornstarch and water. Add to the meat mix; allow to thicken. Serve over rice. Top with chow mein noodles.
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