Beef Chop Suey
classic Chinese-American stir-fry with tender beef, colorful vegetables, and a savory sauce, perfect over rice or noodles.
Ingredients
- Meat:
- Beef flank steak or sirloin, sliced thinly: 1 lb
- Vegetables:
- Onion sliced: 1 medium
- Garlic minced: 3 cloves
- Carrots sliced: 2 medium
- Celery sliced: 2 stalks
- Bean sprouts: 1 cup
- Bell peppers various colors, sliced (add this one in if you want to expand the list of ingredients)
- Sauce:
- Soy sauce: 3 tbsp
- Oyster sauce: 2 tbsp adjust to taste
- Chicken broth or beef broth: 1 cup
- Cornstarch: 1 tbsp
- Sesame oil: 1 tsp
- Ginger minced: 1 tsp (or to taste)
- Other:
- Cooking oil vegetable or canola: 2 tbsp
- Rice for serving: As needed
- Green onions sliced (for garnish, optional)
- Sesame seeds for garnish, optional
Instructions
- Marinate the Beef: In a bowl, combine thinly sliced beef with 1 tbsp soy sauce, 1 tsp cornstarch, and a splash of rice wine (optional). Marinate for at least 15 minutes (or up to 30 minutes) at room temperature.
- Prepare Vegetables: Wash and chop all vegetables into bite-sized pieces.
- Make the Sauce: In a small bowl, whisk together the remaining 2 tbsp soy sauce, oyster sauce, chicken broth, cornstarch, minced garlic, and minced ginger. Set aside.
- Stir-Fry Beef: Heat 1 tbsp of cooking oil in a wok or large skillet over high heat until shimmering. Add the marinated beef in batches (don't overcrowd) and stir-fry until browned on all sides (about 2-3 minutes per batch). Remove beef from the pan and set aside.
- Stir-Fry Vegetables: Add the remaining 1 tbsp of cooking oil to the wok. Add the sliced onion, carrots, and celery and stir-fry for 2-3 minutes, until slightly tender-crisp. Add the bean sprouts and bell peppers (if using) and stir-fry for another minute.
- Combine and Thicken: Return the cooked beef to the wok with the vegetables. Pour in the sauce and stir continuously until the sauce thickens and coats all the ingredients (about 1-2 minutes).
- Finish and Serve: Remove from heat and drizzle with sesame oil. Garnish with sliced green onions and sesame seeds, if desired. Serve hot over steamed rice.
Notes
- Beef Tenderness: Slicing the beef thinly against the grain and marinating it is crucial for tenderness.
- Vegetable Crispness: Don't overcook the vegetables. They should be tender-crisp to retain their color and texture.
- Heat Control: High heat is essential for stir-frying, but adjust as needed to prevent burning.
- Sauce Adjustment: Adjust the amount of soy sauce and oyster sauce to your taste.
- Customization: Feel free to add other vegetables like broccoli, bok choy, or mushrooms. You can also add a pinch of red pepper flakes for a bit of heat.