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
Scale
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
