Easy Beef Chop Suey
This simple, quick Chinese beef chop suey recipe features tender beef slices, colorful vegetables, and a glossy stir-fry sauce. Serve with plain rice, fried rice, or chow mein noodles.
Servings: 4 servings
Calories: 648kcal
Equipment
- 1 Large wok or pan
Ingredients
- 8.8 ounces Beef Steak Rump chuck, ribeye, sirloin, or tender steak cut. ( About 250 grams)
- 2-3 cloves Garlic Minced or finely chopped
- ½ Onion Cut thin slices
- 8-10 stalks broccoli/broccolini cut into 2-inch pieces or a regular broccoli head.
- 8-10 Baby corn cut in half lengthwise
- 1 Carrot cut into matchstick pieces
- 2 stalks of Celery Cut into thin strips cut into thin strips
- 8-10 Mushrooms: Shiitake or button, portobello, or white mushroom. Cut small pieces
- 8-10 Snow peas cut in half with both tips and string removed
- ½ cup Bean sprouts rinsed with water
- 2-3 tablespoon Cooking oil vegetable or other neutral flavored oil
- 1 tsp Corn starch Mix the 1 teaspoon cornstarch with 2 tablespoon water in a small bowl to make a slurry
Marinade Ingredients:
- 1 teaspoon Cornstarch or potato starch
- 1 teaspoon Light soy sauce or regular soy sauce
- 1 teaspoon Shao Xing wine Chinese cooking rice wine, Or Japanese mirin or rice vinegar
- 1 teaspoon brown sugar brown
- ¼ teaspoon Baking soda to tenderize meat
- 1 teaspoon Vegetable cooking oil sunflower, canola, or sesame oil
Chop Suey Sauce:
- 3 tablespoon Water
- 1 teaspoon Brown sugar or white sugar
- 1 teaspoon Dark soy sauce
- 1 tablespoon Light soy sauce
- 2 tablespoon Oyster sauce
- 1 teaspoon Sesame oil
- ⅛ teaspoon White pepper powder
Instructions
Prepare Beef:
- Cut the beef steak into thin slices or strips against the grain. Place the beef slices in a bowl and
- add the marinade ingredients. Mix well and set aside for 10-15 minutes. Combine the sauce
- ingredients in a small bowl and set it aside.
Make the Sauce and Slurry
- Mix the sauce and set aside. Whisk the cornstarch and 2 Tablespoons water in a small bowl or glass measuring cup and set it aside. Do not mix this with the sauce.
Make the Stir Fry
- Heat the large wok/pan over medium-high heat. Drizzle 2 tablespoon of oil and sear the beef for 2-3 minutes or until 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 Tablespoon of oil into the pan and stir-fry the garlic and onions for a few seconds until fragrant.
- Then, add broccoli, baby corn, carrot, and mushroom. Next, add celery and snow peas.
- Pour the sauce into the pan and bring it to a simmer.
- Return the cooked beef to the pan, add the bean sprouts, and toss quickly.
- Add cornstarch slurry and stir until the sauce is thick and glossy.
- Serve immediately with plain rice or noodles.
Notes
Protein choice - instead of beef steak, you can also use chicken breast, thigh, pork, prawns/shrimp, squid, etc.
Vegetables - it is unnecessary to add the same vegetables used in this recipe. You can add your choice of vegetables. Bamboo shoots, water chestnuts, Chinese broccoli, bok choy, or bell peppers can also be added.
Vegetarian or vegan options: Swap beef with tofu, dried shiitake mushrooms(rehydrated), fresh mushrooms, tempeh, seitan, etc.
Substitute for Shao Xing wine - Add Japanese mirin or dry sherry wine. For non-alcoholic cooking, you can omit cooking wine or use rice vinegar.
To serve - chop suey goes well with cooked plain rice or noodles.
Reheating - leftovers can be reheated in the microwave or the pan for 1-2 minutes or until hot.
Storage - I do not recommend freezing it, but you can keep it in the fridge in an airtight container for a couple of days.
Tip: Stir-fry recipes move fast. Please have what you need cut and ready to go, and keep it close to your stovetop.
💛 For more serving suggestions, ingredient swaps, and cozy inspiration, take a peek at the post above — I promise it's worth the scroll.
Nutrition
Calories: 648kcal | Carbohydrates: 99g | Protein: 52g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 37mg | Sodium: 1206mg | Potassium: 4381mg | Fiber: 34g | Sugar: 27g | Vitamin A: 10306IU | Vitamin C: 1092mg | Calcium: 615mg | Iron: 11mg