Beef Chop Suey
- Ready In:
- 40mins
- Ingredients:
- 24
- Serves:
-
3-4
ingredients
- 1⁄2 lb lean beef
- 2 teaspoons oil
- 2 teaspoons soy sauce
- 1 teaspoon sugar
- 1 teaspoon salt
- 4 teaspoons cornstarch
- 1⁄4 teaspoon pepper
- oil, for stir-frying
- 2 small onions, finely chopped
- 1 stalk celery, cut diagonally
- 2 carrots, finely chopped
- 1⁄4 lb fresh mushrooms, washed & sliced
- 7 ounces canned bean sprouts, drained and rinsed
- 1⁄2 cup bamboo shoots, rinsed & cut into thin strips (fresh if possible) or 1/2 cup water chestnut, sliced (fresh if possible)
- 3 slices fresh ginger, crushed
- 1⁄2 cabbage, finely chopped
- 1 teaspoon sugar
- 2 teaspoons salt
- 4 garlic cloves, crushed
- 1 cup water
- 4 teaspoons cornstarch
- 2 teaspoons soy sauce
- 1 teaspoon sugar
- 2 cups cooked rice
directions
- Cut beef into thin slices and marinate in a mixture of the next 6 ingredients for 10-15 minutes.
- Heat a little oil and saute the onions& celery until onion is transparent, and set aside.
- Stir-fry the carrots, mushrooms, sprouts and bamboo individually for 1 minute each (order doesn't matter)& set aside.
- Saute the ginger for 1 minute, add the cabbage and cook for another minute.
- Add the rest of the vegetables, mix well and add a tsp of sugar and 2 tsp salt or salt and sugar to taste.
- Remove vegetables and set aside.
- Heat a little oil and saute the garlic.
- Add the marinated beef and cook for 2 more minutes.
- Mix together the remaining 4 ingredients and stir into the beef.
- Cook until cornstarch is clear and pour beef over the vegetables.
- Serve chop suey over rice.
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Reviews
-
This was good but it was a lot of work. Maybe i would get more efficient if I did it more often. Because I was using a cheap cut of stewing beef, I cooked it in my little crockpot with a can of beef broth and some red pepper flakes for most of the day, which turned out very moist and tender. I then used the broth from the meat instead of the water. The part that I found cumbersome was the stir frying of each of the vegetables individually. I was also not quite sure how you are supposed to crush ginger. I put it through my garlic press and the ginger flavor was quite pronounced. I ended up with quite a mess in the kitchen to clean up. DH liked it a lot; DD and DS preferred to just have the egg rolls and egg drop soup that I served along side.
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I've resolved to learn to cook Chinese food and started with this one and now I'm hooked! I'm glad I made a double batch because I could eat this for a month. The only thing I did different was I added more than double the amount of salt to the vegetables. Guess I was going for that restaurant MSG taste.
Tweaks
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This was good but it was a lot of work. Maybe i would get more efficient if I did it more often. Because I was using a cheap cut of stewing beef, I cooked it in my little crockpot with a can of beef broth and some red pepper flakes for most of the day, which turned out very moist and tender. I then used the broth from the meat instead of the water. The part that I found cumbersome was the stir frying of each of the vegetables individually. I was also not quite sure how you are supposed to crush ginger. I put it through my garlic press and the ginger flavor was quite pronounced. I ended up with quite a mess in the kitchen to clean up. DH liked it a lot; DD and DS preferred to just have the egg rolls and egg drop soup that I served along side.
RECIPE SUBMITTED BY
littleturtle
United States