Beef Chop Suey
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!
Servings 4 servings
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.