Total Time
Prep 25 mins
Cook 15 mins

Easy to make, and also very adaptable. Chop suey is the classic Chinese-American dish. This one's mainly a vegetable dish with beef added for extra flavor.

Ingredients Nutrition


  1. Cut beef into thin slices and marinate in a mixture of the next 6 ingredients for 10-15 minutes.
  2. Heat a little oil and saute the onions& celery until onion is transparent, and set aside.
  3. Stir-fry the carrots, mushrooms, sprouts and bamboo individually for 1 minute each (order doesn't matter)& set aside.
  4. Saute the ginger for 1 minute, add the cabbage and cook for another minute.
  5. Add the rest of the vegetables, mix well and add a tsp of sugar and 2 tsp salt or salt and sugar to taste.
  6. Remove vegetables and set aside.
  7. Heat a little oil and saute the garlic.
  8. Add the marinated beef and cook for 2 more minutes.
  9. Mix together the remaining 4 ingredients and stir into the beef.
  10. Cook until cornstarch is clear and pour beef over the vegetables.
  11. Serve chop suey over rice.
Most Helpful

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.

Donna Matthews March 15, 2005

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.

rdbuchli January 23, 2005