Description
Beef Chop Suey is a delicious stir-fried dish loaded with tender beef, crisp vegetables, and a savory sauce. Perfect for weeknight dinners or special occasions, this recipe is easy to make, customizable, and bursting with vibrant flavors.
Ingredients
For the Sauce:
- ¾ cup low-sodium beef broth
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice wine or mirin
- ½ teaspoon sesame oil
- 1 tablespoon cornstarch
For the Dish:
-
- 1–1¼ lbs beef steak, thinly sliced into bite-sized pieces
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil (more if needed)
- 1 medium onion, sliced into half-moons
- 2 ribs celery, chopped
- 2 large carrots, chopped
- 8 ounces cremini or white button mushrooms, sliced
- 1½ cups snow peas
- 2 cloves garlic, minced
- 1 (8-ounce) can water chestnuts, drained
Instructions
- Prepare the Sauce:
In a medium bowl, whisk together the beef broth, soy sauce, rice wine, sesame oil, and cornstarch until smooth. Set aside. - Marinate the Beef:
Toss the beef slices with 1 tablespoon of cornstarch to lightly coat them. This ensures a tender texture. - Cook the Beef:
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Sear the beef in batches to avoid overcrowding. Cook until browned on both sides, about 2–3 minutes per batch. Remove the beef and keep it warm. - Cook the Vegetables:
Add more oil to the skillet if needed. Sauté the onion, celery, carrots, and mushrooms until the mushrooms are browned and the vegetables are crisp-tender, about 4–5 minutes. Add the snow peas in the last minute of cooking. - Add Garlic and Water Chestnuts:
Reduce the heat to low and stir in the minced garlic and water chestnuts. Cook for about 1 minute until fragrant. - Thicken the Sauce:
Re-whisk the sauce and pour it into the skillet over medium heat. Bring it to a gentle boil, whisking frequently until the sauce thickens, about 1–2 minutes. - Combine and Serve:
Add the cooked beef and vegetables back to the skillet. Toss everything to coat evenly in the sauce. Serve immediately with steamed rice or noodles.
Notes
- Customize the Veggies: Feel free to swap in bell peppers, bok choy, or baby corn for added variety.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
- Substitutions: Use chicken, pork, or tofu instead of beef for a different protein option.
- Gluten-Free Option: Replace soy sauce with tamari or coconut aminos.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese-American