Beef Chop Suey
Serves 4
10 mins prep
20 mins cook
0 mins total
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!
0 servings
For the Sauce
For the Stir-Fry
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.
