Beefchopsuey Recipes

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CHOP SUEY



Chop Suey image

This recipe is my children's all-time favorite meal. How much do they like it? Even more than they like pizza...and that's a lot!-Debra Weihert, Waterloo, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4-6 servings.

Number Of Ingredients 8

1 pound ground beef
2 beef bouillon cubes
2 cups water, divided
2 tablespoons cornstarch
1 can (28 ounces) chop suey vegetables, drained
2 tablespoons reduced-sodium soy sauce
Cooked rice
Chow mein noodles

Steps:

  • In a skillet, brown beef; drain. Dissolve bouillon in 1-1/2 cups boiling water; add to skillet. , Combine remaining water with cornstarch; stir into beef mixture. Bring to a boil; reduce heat and simmer until thickened. Add vegetables and soy sauce; stir and cook until heated through, about 15 minutes. , Serve over rice; sprinkle with chow mein noodles.

Nutrition Facts : Calories 149 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 691mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 2g fiber), Protein 16g protein.

BEEF CHOP SUEY



Beef Chop Suey image

This is my mom's chop suey recipe and is one of my favorite meals. Great for a Sunday family dinner.

Provided by Husky Brigade

Categories     Stew

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
2 lbs beef stew meat
1 white onion
3 stalks celery
8 cups water
1/3 cup soy sauce
1 tablespoon beaded molasses
14 ounces bean sprouts, drained
8 ounces water chestnuts, drained
5 tablespoons cornstarch
1/2 cup water

Steps:

  • Heat oil in large pot over high heat.
  • Brown beef stew meat mixing in cut up onions and celery.
  • Add water, soy sauce and beaded molasses.
  • Simmer for 3 hours.
  • Add bean sprouts and water chestnuts.
  • Mix cornstarch and water and add to chop suey, heat until thickens.
  • Serve over rice.

BEEF CHOP SUEY



BEEF CHOP SUEY image

Categories     Beef

Number Of Ingredients 15

1 - 1 1/2 lb. beef stew meat
2 T vegetable oil
1 tsp. dark sesame oil
1 med onion, chopped
2 ribs celery, chopped
2 cloves garlic, minced
2 cups beef broth
3 T soy sauce
2 T molasses
1 can bean sprouts, drained
1 can sliced mushrooms, drained
1 carrot diced
2 T cornstarch
4 cups hot cooked rice
Chow Mein Noodles

Steps:

  • In a large pot, heat the oils and brown the beef. Push the beef off to one side and add the onions, celery and garlic. Cook until tender, then add the soy sauce, molasses, and beef broth. Bring to a boil, turn down to a simmer, cover and cook for about 1 hour or until beef is tender. Add the chop suey vegetables, bean sprouts and mushrooms. Dissolve the cornstarch in the reserved liquid from the chop suey vegetables and add to the pan. Increase the heat, bring to a boil and cook, uncovered, until thickened. Serve over hot cooked rice and chow mein noodles.

CHOP SUEY



Chop Suey image

Make this Chop Suey recipe for a dinner that's endlessly customizable and easy to make with whatever you have on hand.

Categories     Pork     Vegetable     Stir-Fry     Dinner     Bok Choy     Sugar Snap Pea     Gourmet     Dairy Free     Peanut Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 20

2 garlic cloves, minced
1 tablespoon plus 1 teaspoon oyster sauce
1/2 tablespoon soy sauce
1 teaspoon salt
1 1/2 teaspoon cornstarch
1 pound pork tenderloin, cut crosswise into 1/8-inch-thick strips
2 celery ribs diagonally cut into 1/4-inch-thick slices
6 oz snow peas diagonally cut into 1/4-inch-thick slices
1/2 lb bok choy, cut into 1/4-inch-thick slices (leaves and ribs separately)
1/4 lb mushrooms cut into 1/4-inch-thick slices
1 onion, halved lengthwise and into 1/4-inch-thick strips
1 green bell pepper cut into 1/4-inch-thick strips, then halved crosswise
1/4 lb mung bean sprouts, rinsed and drained
1 (5-oz) can sliced water chestnuts
1 (5-oz) can sliced bamboo shoots
1/4 cup chicken broth
Vegetable oil
Water
Salt and pepper to taste
N/A pepper

Steps:

  • Stir together garlic cloves, 1 tablespoon oyster sauce, soy sauce, salt, and 1/2 teaspoon cornstarch in a bowl. Stir in pork and marinate 15 minutes.
  • Keep cut vegetables separate. Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately. Drizzle 1 teaspoon vegetable oil around side of wok, then stir-fry celery, seasoning with salt, until crisp-tender, about 2 minutes. Transfer celery to a large bowl. Reheat wok and stir-fry each remaining vegetable separately in same manner (but allow only 1 minute for bean sprouts), adding 1 teaspoon oil to wok before each batch and seasoning with salt. When stir-frying bok choy, begin with ribs, then add leaves and 1 tablespoon water after 1 minute. Transfer each vegetable as cooked to bowl with celery.
  • Stir together chicken broth, 1 teaspoon oyster sauce, and 1 teaspoon cornstarch.
  • Reheat wok over high heat until a bead of water evaporates immediately. Drizzle 1 tablespoon vegetable oil around side of wok, then stir-fry pork until just cooked through, about 2 minutes.
  • Return all vegetables to wok and toss. Make a well in center, then stir broth mixture and add to well. Bring sauce to a boil, undisturbed, then stir to combine with pork and vegetables. Serve immediately, with cooked rice.

AMERICAN CHOP SUEY



American Chop Suey image

This is a quick recipe using 'canned' spaghetti. We always ate in on Friday nights before we would go to the football games. It is also excellent when served the next day, as the flavors have a chance to mix.

Provided by Susan Wright

Categories     Main Dish Recipes     Pasta

Time 20m

Yield 8

Number Of Ingredients 5

1 pound lean ground beef
½ cup chopped celery
½ cup chopped onion
1 (14.5 ounce) can stewed tomatoes
2 (15 ounce) cans spaghetti with sauce

Steps:

  • In a large skillet, brown the beef with the celery and onion until the onion is tender. Add the tomatoes and spaghetti and heat, stirring all together. Serve with garlic bread and a dinner salad if desired. SO easy!

Nutrition Facts : Calories 249.2 calories, Carbohydrate 20.7 g, Cholesterol 45.8 mg, Fat 12.5 g, Fiber 4.1 g, Protein 13 g, SaturatedFat 4.9 g, Sodium 564.5 mg, Sugar 2.3 g

CHOP SUEY



Chop Suey image

This is the fast and easy chop suey recipe that my mother always made, and we love it 'as is', but you could substitute a can of Chinese mixed vegetables for the bean sprouts if you like more color and texture. Serve over hot rice, topped with chow mein noodles and soy sauce, if desired.

Provided by DKOSKO

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 12

¼ cup shortening
1 ½ cups diced pork loin
1 cup diced onion
1 cup diced celery
1 cup hot water
1 teaspoon salt
⅛ teaspoon ground black pepper
1 (14.5 ounce) can bean sprouts, drained and rinsed
⅓ cup cold water
2 tablespoons cornstarch
2 teaspoons soy sauce
1 teaspoon white sugar

Steps:

  • Heat shortening in a large, deep skillet. Sear pork until it turns white, 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.

Nutrition Facts : Calories 270 calories, Carbohydrate 12 g, Cholesterol 39.4 mg, Fat 17.5 g, Fiber 2.5 g, Protein 16.4 g, SaturatedFat 4.9 g, Sodium 802.7 mg, Sugar 3.8 g

EASY BEEF CHOP SUEY



Easy Beef Chop Suey image

This is pretty easy and uses just one skillet. Cut beef into smaller pieces if you like. I eat mine with white rice AND chow mein noodles (I'm a carb freak).

Provided by ACP1960

Categories     One Dish Meal

Time 2h

Yield 12 serving(s)

Number Of Ingredients 16

1 lb beef stew meat
1 -2 tablespoon extra virgin olive oil
1 (14 1/2 ounce) can beef broth
1/4 cup low sodium soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon ground mustard
2 garlic cloves, minced
1/2 cup onion, chopped
1 cup snap peas
1 cup celery, chopped
1 cup red bell pepper, chopped
1 cup broccoli
1 (14 ounce) can bean sprouts, drained
1 (15 ounce) can baby sweet corn cobs, drained and cut in half (whole spears)
1 (5 ounce) can sliced water chestnuts, drained
2 -4 tablespoons cornstarch

Steps:

  • Heat oil in large nonstick skillet over medium-high heat.
  • Add beef; cook until browned.
  • Add beef broth, soy sauce, ginger and mustard; mix well.
  • Lower heat.
  • Add fresh vegetables; cover. Simmer for 1 hour (more or less, depending on the quality of the beef).
  • Add canned vegetables; recover. Simmer for a half hour.
  • If necessary, use cornstarch to thicken (mix with water in a separate bowl and add to chop suey a little at a time).
  • Serve with white rice or chow mein noodles.

Nutrition Facts : Calories 184.7, Fat 11.4, SaturatedFat 4.1, Cholesterol 39.7, Sodium 480.2, Carbohydrate 8.2, Fiber 2, Sugar 3, Protein 13

HAMBURGER CHOP SUEY



Hamburger Chop Suey image

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

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 16

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

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.

Nutrition Facts :

CHOP SUEY RECIPE



Chop Suey Recipe image

Learn how to make a favorite take-out dish at home with our Chop Suey Recipe! Serve your completed Chop Suey Recipe over some cooked white or brown rice.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings

Number Of Ingredients 12

1/2 cup fat-free reduced-sodium chicken broth
1/3 cup MR. YOSHIDA'S Original Gourmet Sauce
2 cloves garlic, minced
1/2 tsp. ground black pepper
1 lb. boneless pork loin, cut into thin strips
2 tsp. cornstarch
2 Tbsp. KRAFT Asian Toasted Sesame Dressing, divided
2 stalks celery, diagonally sliced
1 onion, slivered
1 cup sliced fresh mushrooms
1 can (5 oz.) sliced water chestnuts, drained
1 can (5 oz.) bamboo shoots, drained

Steps:

  • Mix chicken broth, gourmet sauce, garlic and black pepper until blended. Pour 1/3 cup broth mixture over meat in shallow dish; stir to evenly coat meat. Refrigerate 15 min. to marinate. Meanwhile, add cornstarch to remaining broth mixture; stir until dissolved. Reserve for later use.
  • Heat 1 Tbsp. dressing in large nonstick skillet on medium heat. Add celery, onions and mushrooms; cook and stir 4 to 5 min. or until mushrooms are tender. Remove from skillet; cover to keep warm.
  • Drain meat; discard marinade. Heat remaining dressing in same skillet on medium heat. Add meat; cook and stir 5 min. or until done. Return cooked vegetables to skillet. Add water chestnuts and bamboo shoots; mix well. Stir reserved cornstarch mixture until well blended; add to skillet. Bring to boil, stirring constantly; cook and stir 1 min. or until sauce is slightly thickened.

Nutrition Facts : Calories 170, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 40 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 17 g

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