Homemade chicken and beef chop suey

  • Preparation 45 min
  • Cooking 15 min
  • Servings 4
  • Freezing Absolutely

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Homemade chop suey

  • 3 tablespoons (45 ml) olive oil
  • 1 large Spanish onion, finely chopped
  • 2 large celery stalks, thinly sliced
  • 3 large garlic cloves, finely chopped
  • 1 teaspoon (5 ml) fresh grated ginger
  • 450 g (1 lb) ground pork/veal/beef blend
  • 250 g (½ lb) chicken breast, cubed
  • ½ red bell pepper, sliced into strips
  • ½ green bell pepper, sliced into strips
  • 227 g (½ lb) white mushrooms, halved
  • 1 cup (250 ml) broccoli, cut into medium florets
  • ½ cup (125 ml) beef broth
  • ¼ cup (60 ml) soy sauce
  • 1 teaspoon (5 ml) cornstarch diluted in ¼ cup (60 ml) cold water
  • 450 g (1 lb) bean sprouts, rinsed and drained
  • Salt and freshly ground pepper

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Preparation

  • In a big sauce pan a medium heat, add olive oil and onion, celery, garlic and ginger. Cook for 4-5 minutes while stirring to soften vegetables.
  • Crank to medium-high heat, add ground beef and chicken then generously season with pepper. Cook 3-4 minutes or until meat is lightly pink.
  • Reduce to medium heat and add bell peppers, mushrooms, brocoli, beef broth, soya sauce. Stir well, cover and cook for 2-3 minutes until brocoli are soft.
  • Add corn starch mix, stir well and cook 2 minutes to thicken a little.
  • Add bean sprouts, stir and cook for 1 minute. Serve immediately and add a ton of soya sauce !!!