Go Back
–+ servings
Merry

Classic Beef Chop Suey Recipe

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese-American
Ingredients Method Notes

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

Method
 

Prepare the Sauce:
  1. In a medium bowl, whisk together the beef broth, soy sauce, rice wine, sesame oil, and cornstarch until smooth. Set aside.
Marinate the Beef:
  1. Toss the beef slices with 1 tablespoon of cornstarch to lightly coat them. This ensures a tender texture.
Cook the Beef:
  1. 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:
  1. 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:
  1. Reduce the heat to low and stir in the minced garlic and water chestnuts. Cook for about 1 minute until fragrant.
Thicken the Sauce:
  1. 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:
  1. 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.

Tried this recipe?

Let us know how it was!