In a separate bowl, toss the beef with 1 tablespoon of cornstarch. In a medium bowl, whisk the beef broth, soy sauce, rice wine, sesame oil, and cornstarch. Reheat in the microwave at reduced power. Store leftovers in an airtight container in the fridge for up to 3 days. Try adding other veggies like bell peppers, bean sprouts, zucchini, snap peas, baby corn, cauliflower rice, or onions. Add a few red pepper flakes, a little sambal oelek (chili paste), or a little sriracha if you like a little kick. Cook meat in a single layer so it can sear against the skillet. It can be difficult to find, but if you can, it is delicious and adds flavor with a touch of sweetness to many Asian recipes. Chop the carrots thin, so they soften a little bit while stir-frying. Snow peas are also better if you remove the string. Keep that in mind as you proceed with the recipe. Snow peas cook fast and will not remain crisp tender if cooked too long. Try ground beef for a more frugal approach or for a change of taste try chicken, shrimp, or pork. You can use top sirloin, tenderloin, ribeye, and New York strip steak. Have what you need cut and ready to go and close to your stovetop. Add the cooked veggies and beef back to the skillet and toss to coat. Bring the mixture to a low boil and cook until thickened, whisking several times. Whisk the sauce again and add it to the skillet over medium heat. Move the veggies to the plate with cooked beef. Reduce the heat to low and add the garlic and water chestnuts, cooking for about 1 minute. Add the snow peas in the last minute of cooking. Cook until the mushrooms are brown and the other vegetables are crisp tender. Add the onion, celery, carrots, and mushrooms. If needed, heat a little more vegetable oil in the skillet. 
Remove the steak to a plate or bowl and cover it to keep it warm.
Work in batches, so you don’t crowd the pan, and add more vegetable oil if needed. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat, and brown the steak on both sides. Then in a separate bowl, toss the beef with 1 tablespoon of cornstarch.
#Beef chop suey recipe how to
How to make Beef Chop Sueyįirst, in a medium bowl, whisk the beef broth, soy sauce, rice wine, sesame oil, and cornstarch together. This easy recipe is better than takeout and is customizable to what vegetables you might have in the refrigerator. Beef Chop Suey combines tender bites of golden brown steak with onion, celery, carrots, mushrooms, snow peas, and water chestnuts, all in a tasty and simple five-ingredient sauce.
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