Beef Chop Suey Recipe
Beef Chop Suey is one of those glorious, colorful stir-fries that brings the sizzle and spark of your favorite takeout right into your own kitchen. Loaded with tender slices of beef, crisp-tender veggies, and a glossy, savory sauce, this classic dish is a delightful way to enjoy a quick, satisfying meal any night of the week. Whether you’re craving something cozy or need a vibrant dinner to share with friends, Beef Chop Suey delivers on flavor, texture, and that irresistible “just one more bite” appeal.
Ingredients You’ll Need
The magic of Beef Chop Suey lies in its simplicity—fresh, colorful ingredients and a few pantry staples come together to create a dish that’s both comforting and full of life. Each component adds its own flair, from the juicy beef to the crunch of veggies and the richness of the sauce.
- Beef sirloin or flank steak: Thinly sliced against the grain for the most tender bite—this is the star of your chop suey.
- Soy sauce: Adds savory depth and that essential umami kick to both the marinade and the sauce.
- Oyster sauce: Brings a touch of sweetness and richness that ties everything together.
- Cornstarch: Used for marinating the beef and thickening the sauce, ensuring a silky finish.
- Vegetable oil: A neutral oil perfect for high-heat stir-frying without overpowering the flavors.
- Garlic: A must for that aromatic base; mince it fresh for the best punch.
- Onion: Sliced thinly, it caramelizes just enough to sweeten the whole dish.
- Celery: Sliced on the diagonal for a satisfying crunch and a pop of green.
- Carrots: Julienne them for color and gentle sweetness.
- Bean sprouts: Tossed in at the end, they keep the dish light and fresh.
- Napa cabbage or bok choy: Chopped and slightly wilted, these greens add body and a lovely texture.
- Red bell pepper: Sliced for a burst of color and a hint of sweetness.
- Green bell pepper: Offers a grassy, slightly bitter balance to the other vegetables.
- Chicken or beef broth: Forms the savory base for your sauce.
- Cornstarch slurry: A quick mix of cornstarch and water to thicken the sauce to glossy perfection.
- Salt and pepper: Season to taste—don’t forget this final touch!
How to Make Beef Chop Suey
Step 1: Marinate the Beef
Start by tossing your thinly sliced beef with soy sauce, oyster sauce, and cornstarch in a bowl. Let this beautiful trio mingle for 15 to 20 minutes—this not only flavors the meat but also helps keep it incredibly tender once it hits the heat.
Step 2: Sear the Beef
Heat up a tablespoon of oil in your largest skillet or wok over high heat. Add the beef in a single layer and let it sear undisturbed for a couple of minutes. Once it’s browned and just cooked through, scoop it out onto a plate and set aside. Don’t worry if it’s not fully cooked—it’ll finish later!
Step 3: Stir-Fry the Aromatics
Add your remaining oil to the same pan and toss in the garlic and onion. Stir-fry for about a minute, just until fragrant and starting to soften. This step sets the stage for all the layers of flavor to come.
Step 4: Cook the Vegetables
Next, add the celery, carrots, and bell peppers to the pan. Stir-fry for 2 to 3 minutes until they’re just beginning to soften but still hold a bit of crunch. Then add your napa cabbage (or bok choy) and bean sprouts, stirring everything together for another two minutes until the greens are just wilted and the sprouts are warmed through.
Step 5: Bring It All Together
Return the seared beef to the pan, then pour in your broth. Bring it to a gentle simmer. Stir in the cornstarch slurry and watch as the sauce transforms, thickening and beautifully coating every bite. Give it a taste, and season with salt and pepper as needed.
Step 6: Serve and Enjoy
Serve your Beef Chop Suey piping hot over steamed rice or noodles. Don’t be surprised if everyone comes back for seconds—the aroma is simply irresistible!
How to Serve Beef Chop Suey
Garnishes
A sprinkle of sliced green onions or a dash of toasted sesame seeds can turn Beef Chop Suey from a weeknight dinner into a real celebration. For extra color and crunch, add a handful of fresh bean sprouts or a sprinkle of crispy fried shallots right before serving.
Side Dishes
This dish is a natural partner for a fluffy bed of steamed jasmine rice, but it’s also fantastic over noodles or even cauliflower rice for a lighter twist. A side of simple egg drop soup or steamed dumplings makes the meal feel like a full takeout spread—no delivery required.
Creative Ways to Present
Try serving Beef Chop Suey family-style in a big, shallow bowl at the center of the table, so everyone can scoop their own. Or, for a fun twist, pile it into lettuce cups for a fresh, hand-held option. You can even spoon it over crispy noodles for an added crunch that takes things up a notch.
Make Ahead and Storage
Storing Leftovers
Leftover Beef Chop Suey keeps beautifully in the fridge for up to three days. Store it in an airtight container, and let the flavors meld together—sometimes it tastes even better the next day!
Freezing
If you have extra, you can freeze Beef Chop Suey in a well-sealed container for up to two months. Just remember that the vegetables may lose a bit of their crispness after thawing, but the flavors will still shine.
Reheating
To reheat, simply warm Beef Chop Suey gently in a skillet over medium heat, adding a splash of broth or water if the sauce seems too thick. You can also microwave individual portions, but stir halfway through for even heating.
FAQs
Can I use a different protein instead of beef?
Absolutely! Beef Chop Suey is super versatile. Chicken, shrimp, tofu, or even pork work beautifully here—just adjust cooking times so your protein stays tender and juicy.
What’s the best way to slice the beef?
Slice the beef thinly against the grain for maximum tenderness. If you pop the steak in the freezer for 15 minutes first, it’s even easier to get those perfect, thin slices.
Can I add other vegetables?
Definitely! Beef Chop Suey is a fantastic way to use up whatever veggies you have on hand. Snow peas, mushrooms, baby corn, or broccoli are all great additions for extra color and crunch.
Is this recipe gluten-free?
To make Beef Chop Suey gluten-free, use tamari or a certified gluten-free soy sauce, and double-check that your oyster sauce and broth are gluten-free as well.
How can I make the sauce richer?
For an extra layer of flavor, drizzle in a touch of toasted sesame oil at the end or add a pinch of white pepper. These little tweaks can really make your Beef Chop Suey stand out!
Final Thoughts
If you’re searching for a stir-fry that’s vibrant, quick, and absolutely packed with flavor, Beef Chop Suey is sure to find a spot in your regular dinner rotation. It’s easy, endlessly customizable, and always a crowd-pleaser—so grab your wok and get cooking!
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Beef Chop Suey Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Beef Chop Suey recipe is a flavorful and colorful Asian-American stir-fry featuring tender slices of beef cooked with a medley of fresh vegetables in a savory sauce. Perfect for a quick and satisfying weeknight dinner, it balances protein and vegetables, delivering a delicious and nutritious meal that cooks up in under 40 minutes.
Ingredients
Beef Marinade
- 1 pound beef sirloin or flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
Vegetables & Sauce
- 2 tablespoons vegetable oil, divided
- 2 cloves garlic, minced
- 1 small onion, sliced
- 1 cup celery, sliced diagonally
- 1 cup carrots, julienned
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1 cup bean sprouts
- 1 cup napa cabbage or bok choy, chopped
- 1/2 cup chicken or beef broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- Salt and pepper to taste
Instructions
- Marinate the Beef: In a medium bowl, toss the thinly sliced beef with soy sauce, oyster sauce, and 1 tablespoon cornstarch. Let it marinate for 15 to 20 minutes to absorb the flavors.
- Sear the Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the beef in a single layer and sear for 2 to 3 minutes until the meat is browned and just cooked through. Remove the beef from the pan and set aside.
- Sauté Aromatics: In the same pan, add the remaining 1 tablespoon of oil. Sauté the minced garlic and sliced onion for about 1 minute until fragrant and softened.
- Cook Vegetables: Add the celery, carrots, and both red and green bell peppers to the pan. Stir-fry these vegetables for 2 to 3 minutes until they start to soften but remain crisp.
- Add Leafy Greens and Bean Sprouts: Stir in the napa cabbage or bok choy and bean sprouts. Continue stir-frying for about 2 more minutes until all vegetables are crisp-tender.
- Combine Beef and Sauce: Return the cooked beef to the pan and pour in the chicken or beef broth. Bring the mixture to a simmer.
- Thicken the Sauce: Stir in the cornstarch slurry and cook for another minute until the sauce thickens and coats the meat and vegetables evenly.
- Season and Serve: Taste the dish and season with salt and pepper as desired. Serve hot over steamed rice or noodles for a complete meal.
Notes
- You can substitute chicken or shrimp for the beef to vary the protein.
- For extra flavor, add a dash of toasted sesame oil or garnish with chopped green onions just before serving.
- This recipe is a great way to use up leftover vegetables in your fridge.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 plate (approximately 1/4 of recipe)
- Calories: 360
- Sugar: 5g
- Sodium: 680mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 75mg
