Beef Chop Suey
Serves 410 mins prep20 mins cook
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!
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What you need
Instructions
1 In a small bowl, whisk together beef broth, soy sauce, rice wine or mirin, sesame oil, and cornstarch until smooth. Set aside. 2 Toss sliced beef with 1 tablespoon cornstarch and 1 tablespoon of the sauce mixture. Let rest for 10–15 minutes. 3 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. 4 Add remaining oil to the pan. Stir-fry onion, carrots, and broccoli for about 4-5 minutes, until just starting to soften. 5 Stir in red bell pepper and cook for another 2 minutes. Add minced garlic and cook for 30 seconds, just until fragrant. 6 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. 7 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.View original recipe