Beef chop suey is a classic Chinese stir-fry that brings together thinly sliced beef, crisp vegetables, and a glossy, flavorful sauce. The name “chop suey” comes from the Cantonese phrase meaning “mixed pieces,” describing a dish that combines a variety of ingredients cooked quickly over high heat!
This recipe is all about variety – tender strips of beef paired with the crunch of onion, bell pepper, broccoli, carrot, and bean sprouts. Every bite has a mix of textures: soft and juicy beef, slightly crisp vegetables, and a silky sauce that coats everything perfectly.
Chop suey originated as a Chinese-American creation, born from cooks who adapted traditional Chinese stir-fry methods to ingredients available in the U.S. It’s a dish that celebrates flexibility and freshness – using whatever vegetables you have on hand.
In this version, the combination of onion, carrot, red bell pepper, broccoli, and bean sprouts creates the perfect mix of flavor, color, and crunch. The onion and carrot add sweetness, the bell pepper adds brightness, the broccoli brings a hearty bite, and the bean sprouts give that signature crispness at the end. Every vegetable plays a role in creating texture contrast, which is what makes chop suey so enjoyable.
A Sauce That Brings It All Together
The sauce is simple but flavorful – made with low-sodium soy sauce, beef broth, rice wine (or mirin), sesame oil, and a touch of cornstarch for thickening. It’s savory and slightly glossy, coating every piece of beef and vegetable without overpowering them.
Unlike some takeout versions, this sauce isn’t heavy or greasy. It stays light and balanced, enhancing the freshness of the vegetables rather than masking them. If you prefer a hint of sweetness, you can add ½ teaspoon of sugar or honey, but it’s entirely optional. The mirin already brings a subtle touch of sweetness and acidity, so you don’t need rice vinegar here – the flavor is naturally well-rounded.
A Quick, One-Pan Meal
What’s great about chop suey is how fast it comes together. Everything cooks in a single pan in less than 30 minutes, making it an ideal meal for busy weeknights. Once the vegetables are chopped, it’s just a matter of quick stir-frying – beef first, then vegetables, then sauce and sprouts to finish.
The result is a colorful, vibrant dish with tender beef, crisp-tender vegetables, and just the right amount of sauce. Serve it over steamed jasmine rice for a traditional touch, or spoon it over noodles for a heartier meal!
Serving and Storage Tips
For a classic presentation, serve beef chop suey over jasmine rice – the rice soaks up the flavorful sauce perfectly. If you prefer noodles, lo mein or thin egg noodles work beautifully too.
Leftovers can be stored in an airtight container for up to 3 days. Reheat in a skillet over medium heat with a splash of water or broth to revive the sauce and texture. Avoid microwaving for too long to keep the vegetables crisp.
Beef Chop Suey
Ingredients
For the Sauce
- ¾ cup low sodium beef broth
- 3 tablespoons low sodium soy sauce
- 2 tablespoons rice wine or mirin
- ½ teaspoon sesame oil
- 1 tablespoon cornstarch
For the Stir-Fry
- 1 –1¼ lbs beef steak flank or sirloin, thinly sliced against the grain
- 1 tablespoon cornstarch
- 2 tablespoons avocado or olive oil
- 1 medium onion sliced into half-moons
- 2 large carrots thinly sliced on a diagonal
- 1 red bell pepper sliced
- 2 cups broccoli florets
- 2 cups bean sprouts
- 2 cloves garlic minced
Instructions
- In a small bowl, whisk together beef broth, soy sauce, rice wine or mirin, sesame oil, and cornstarch until smooth. Set aside.
- Toss sliced beef with 1 tablespoon cornstarch and 1 tablespoon of the sauce mixture. Let rest for 10–15 minutes.
- Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add beef in batches and sear until browned but still tender, 1–2 minutes per side. Remove and set aside.
- Add remaining oil to the pan. Stir-fry onion, carrots, and broccoli for about 4-5 minutes, until just starting to soften.
- Stir in red bell pepper and cook for another 2 minutes. Add minced garlic and cook for 30 seconds, just until fragrant.
- Return the beef and any juices to the pan. Give the sauce a quick stir, then pour it in. Cook for 1–2 minutes, stirring, until the sauce thickens and coats everything evenly.
- Toss in bean sprouts and cook for just 30–60 seconds, until slightly softened but still crisp. Serve hot over steamed jasmine rice or noodles.
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