Beef Chop Suey

READY IN: 40mins
Recipe by littleturtle

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.

Top Review by Donna Matthews

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.

Ingredients Nutrition

Directions

  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.

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