Beef chop suey is a popular Chinese take-away dish, but today we will share this 15-minutes stir-fry chop suey recipe that you can surely make in your kitchen. 👍
In the Philippines, Chop Suey is also considered to be one of the most popular vegetable dishes. This dish is mixed vegetables that are stir-fry and meats like pork, beef, pork, and prawns.
There is no rule on what vegetables to use here, and you can mix and match whatever vegetables, and it will always taste amazing.
You could also throw in a handful of peanuts, cashews, or sesame seeds. And I used beef cubes that I bought from Rema 1000. ☺
As always, for an authentic Asian flavor, use Asian or Chinese soy sauce, oyster sauce, and sesame oil. And the only real important thing is that you have all your ingredients prepped, ready, and handy before you start. And you want to be cooking over high heat the whole time.
Are you or your family fond of crunchy vegetables, beef, and delicious sauce that goes perfectly with freshly steamed rice? Then this dish is for you.
Here are some of our Chinese recipes
Give this recipe a try, we’re sure you won’t be disappointed. Enjoy! 😉
You will need:
- 300 grams beef tenderloin
- 1 1/2 tbsp water
- 2 tbsp cornstarch
- 2 tbsp baking soda
- 1/2 tsp salt
- 1 tbsp cooking oil
- cooking oil for frying
Chop suey sauce
- 200 ml of water
- 3 tbsp light soy sauce
- 2 tbsp cornstarch
- 1,5 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp sugar
- 1 beef broth cube, dissolved in 1 dl hot water
- 1/2 tsp ground black pepper
- 1 tbsp sesame oil
- 425 grams of baby corn
- 225 grams bamboo shoots, rinsed
- 225 grams of water chestnut
- 2 large mushrooms, sliced
- 2 – 3 cloves garlic, chopped
- 1 onion, chopped
- 1 broccoli, cut into florets
- 1 bok choy, chopped roughly
- 1 large carrot, sliced thinly
- 200 grams beansprouts, washed and drained (optional)
- 1/2 head cauliflower, cut into florets (optional)
- steamed rice for serving
- Start by cutting the beef into bite-size approx. 0.5 cm thick and place it in a bowl. Pour in water and loosen the beef apart. Then add in the cornstarch, baking soda, and salt. Mix well so that all the pieces get into the marinade. Finally, add the cooking oil, mixing one last time before setting the bowl aside. Allow the meat to marinate for at least 15minutes while preparing other ingredients.
For Chop Suey Sauce
- Mix the sauce then add the rest of the ingredients and stir well until the sugar has dissolved.
- In work or deep saucepan, heat some cooking oil on medium-high heat and add the meat. Try to loosen the meat apart so that all the pieces are fried in the oil. Roast until the meat has a nice tan color for approx. 2 to 3 minutes on both sides.
- Put on fresh cooking oil and fry minced garlic on high heat. When the garlic has a nice color, add broccoli, carrot, and mushrooms—Cook for 1 to 3 minutes (s) based on how crunchy you like the vegetables.
- Then put back the meat, water chestnut, baby corn, and bamboo shoots in the saucepan, and mix everything well. Take the heat down to medium.
- Stir in the bottom of the sauce before pouring into the saucepan or wok. Stir constantly so that the sauce does not clump.
- Cook until you get the desired thickness of the sauce approx. 5 minutes.
- Serve beef chop suey over steamed rice.
- Tips when making broccoli dishes is to let them soak in water first. I start by cooking approx. 1 liter of water, divide the broccoli into the desired size and place them in a large bowl. When the water is done boiling, I pour it right over the broccoli and set the alarm for 1 minute. Then pour everything over to a strainer and rinse well with cold water. This allows the broccoli to be cooked evenly and shortens the cooking time.
- You can adjust the number of vegetables to your liking.
- Preferably use Asian or Chinese soy sauce and oyster sauce to get the authentic flavor.
- If you are worried that the sauce is clumping too quickly, turn the heat down to low for better control.
- Stir-fry is quick-cooking, so have everything prepared and ready to go.