Tweet
Made this for supper last night with a few tweaks of my own - I added lots of garlic, about a 1/4 tsp. of ground ginger, and some crushed red pepper flakes for pump up the flavor. (Next time I'll add a good squirt of sriracha sauce instead of the crushed red pepper).
HAMBURGER CHOP SUEY
1/2 medium onion, chopped
drizzle of canola oil
1 lb ground beef
2 1/2 cups beef broth
2 tablespoons soy sauce (we like the low sodium)
1/2 cups cold, cold water
2 tablespoons corn starch
1 red pepper, chopped
1 14 oz can chop suey vegetables, drained
Rice, for serving
Crispy noodles, for serving
Start by drizzling canola oil in a large skillet on medium high heat, add the chopped onion and let it cook for about 3 minutes. Add the ground beef and chop and brown it until it is no longer pink.
Add the beef broth and soy sauce. Let it simmer for about 10 minutes.
Meanwhile, combine the cold water and cornstarch. Slowly pour it into the meat and beef broth while stirring.
Add the chopped red pepper and vegetables, stir. Heat through.
Serve on a bed of rice with crispy noodles if you wish.
Link to the recipe at Mrs. Schwartz's kitchen
HAMBURGER CHOP SUEY
1/2 medium onion, chopped
drizzle of canola oil
1 lb ground beef
2 1/2 cups beef broth
2 tablespoons soy sauce (we like the low sodium)
1/2 cups cold, cold water
2 tablespoons corn starch
1 red pepper, chopped
1 14 oz can chop suey vegetables, drained
Rice, for serving
Crispy noodles, for serving
Start by drizzling canola oil in a large skillet on medium high heat, add the chopped onion and let it cook for about 3 minutes. Add the ground beef and chop and brown it until it is no longer pink.
Add the beef broth and soy sauce. Let it simmer for about 10 minutes.
Meanwhile, combine the cold water and cornstarch. Slowly pour it into the meat and beef broth while stirring.
Add the chopped red pepper and vegetables, stir. Heat through.
Serve on a bed of rice with crispy noodles if you wish.
Link to the recipe at Mrs. Schwartz's kitchen
Comment