Easy Beef Chop Suey

Easy Beef Chop Suey

Simple quick Chinese beef chop suey recipe made with tender beef slices, colourful vegetables and glossy stir fry sauce. Serve with plain rice, fried rice, or chow mein noodles. It easy to prepare and tastes just like you've had at your favourite Chinese restaurant.

Equipment:

1 Large wok or pan

Ingredients:

250 grams Beef steak Rump, chuck, ribeye, sirloin, or choice of tender steak cut. ( About 8.8oz )

2-3 clove Garlic Minced or finely chopped

½ Onion Cut thin slices

8-10 stalks Tenderstem broccoli/broccolini Cut 2" pieces. Or regular broccoli head

8-10 Baby corn Cut half lengthwise

1 Carrot Cut matchstick pieces

2 stalks Celery Cut thin strips

8-10 Mushrooms Shiitake, button, portobello, or white mushroom, Cut small pieces

8-10 Snow peas/mangetout Snap and remove both tips and string.

handful Bean sprouts Rinsed with water

2-3 tbsp Cooking oil Vegetable or neutral flavour oil

Corn starch slurry ( 1 tsp corn starch mixed with 2 tbsp water in a small bowl )

Marinade ingredients

1 tsp Cornstarch Or potato starch

1 tsp Light soy sauce Or regular all-purpose soy sauce

1 tsp Shao Xing wine Chinese cooking rice wine Or Japanese mirin or rice vinegar

1 tsp Sugar brown or white

¼ tsp Baking soda to tenderize the meat

1 tsp cooking oil Vegetable oil, sunflower, canola, or sesame oil

Chop Suey Sauce

3 tbsp Water

1 tsp Brown sugar Or regular white sugar

1 tsp Dark soy sauce

1 tbsp Light soy sauce

2 tbsp Oyster sauce

1 tsp Sesame oil

⅛ tsp White pepper powder

Instructions:

Prepare the ingredients

Cut the beef steak into thin slices or thin strips against the grain. Place the beef slices into a bowl and add marinade ingredients. Mix it well and set them aside for 10-15 minutes. Combine the sauce ingredients in a small bowl and set it aside.

Make a stir fry:

Heat the large wok/pan over medium-high heat. Drizzle 2 tbsp of oil and sear the beef for 2-3 minutes or until the beef is charred. Then flip the beef slices and stir fry for another 1-2 minutes until no longer pink. Remove the beef from the pan and set it aside.

Wipe clean any crumbles and burnt bits left in the remaining pan. Drizzle 1 tbsp of oil and stir-fry the garlic and onions for a few seconds until fragrant.

Follow by broccoli, baby corn, carrot, and mushroom. Next, add celery and mangetout.

Pour the sauce into the pan and bring it to a simmer. Place the cooked beef back in the pan and add the bean sprouts and make a quick toss.

Add corn starch slurry and stir everything well until the sauce is thick and glossy.

Serve immediately with plain rice or noodles. Ingredients and variations Notes

Protein choice - instead of beef steak you can also use chicken breast, thigh, pork, prawns/shrimp, squid, etc.

Vegetables - it is not necessary to add the exact same vegetables used in this recipe. You can add your choice of vegetables. Bamboo shoots, water chestnuts, Chinese broccoli, bok choy, pak choy, or bell peppers, can be also added.

Vegetarian or vegan options - swap beef with tofu, dried shiitake mushroom, fresh mushroom, tempeh, seitan, etc.

Substitute for Shao Xing wine - You can add Japanese mirin or dry sherry wine. For non-alcohol cooking, you can omit cooking wine or use rice vinegar.

To serve - chop suey goes really well with cooked plain rice or noodles.

Reheating - leftovers can be reheated in the microwave or in the pan for 1-2 minutes or until hot.

Storage - do not recommend freezing but you can keep it in the fridge in an airtight container for a couple of days.