Beef chop suey
Beef Chop Suey is a delicious and satisfying dish that combines tender beef, fresh vegetables, and a savory sauce. Originating from Chinese-American cuisine, this stir-fry dish is known for its vibrant flavors and versatility. With its hearty ingredients and quick cooking time, Beef Chop Suey is perfect for a weeknight dinner or a special occasion.
Why Try Beef Chop Suey
Beef Chop Suey offers a flavorful and nutritious meal option that can be customized to suit individual preferences. It’s a great way to incorporate a variety of vegetables into your diet while enjoying the rich taste of beef and the umami-packed sauce. Plus, this dish is easy to prepare and can be ready in no time, making it a convenient choice for busy cooks.
Summary of Ingredients
- Beef broth
- Soy sauce
- Rice wine or mirin
- Sesame oil
- Cornstarch
- Beef steak
- Vegetable oil
- Onion
- Celery
- Carrots
- Mushrooms (cremini or white button)
- Snow peas
- Garlic
- Water chestnuts
How to Make Beef Chop Suey
- Prepare the Sauce:
- In a medium bowl, whisk together the beef broth, soy sauce, rice wine, sesame oil, and cornstarch. Set aside.
- Cook the Beef:
- In a separate bowl, toss the beef with cornstarch.
- Heat vegetable oil in a large skillet over medium-high heat.
- Brown the beef on both sides in batches, ensuring not to overcrowd the pan. Transfer the cooked beef to a plate and cover to keep warm.
- Cook the Vegetables:
- If needed, add more vegetable oil to the skillet.
- Add onion, celery, carrots, and mushrooms to the skillet.
- Cook until the mushrooms are browned and the vegetables are crisp-tender. Add snow peas during the last minute of cooking.
- Combine Everything:
- Reduce the heat to low and add minced garlic and water chestnuts to the skillet, cooking for about 1 minute.
- Whisk the sauce again and add it to the skillet over medium heat. Bring the mixture to a low boil and cook until thickened, whisking several times.
- Add the cooked vegetables and beef back to the skillet and toss to coat.
- Serve Promptly:
- For best results, serve the Beef Chop Suey promptly while it’s still hot.
Serving Suggestions
Beef Chop Suey pairs well with steamed rice or noodles for a complete meal. Garnish with sliced green onions or sesame seeds for added flavor and presentation.
Storage Information
Store any leftover Beef Chop Suey in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Techniques or Tips
- To ensure tender beef, slice it thinly against the grain.
- Work in batches when cooking the beef to prevent overcrowding the pan, which can lead to steaming rather than browning.
- Adjust the vegetables according to your preferences or what you have on hand. Other commonly used vegetables in Chop Suey include bell peppers, bean sprouts, and bok choy.
Variation
Feel free to customize Beef Chop Suey by adding your favorite vegetables or protein options. For a vegetarian version, substitute tofu or tempeh for the beef. You can also adjust the seasonings in the sauce to suit your taste preferences.
FAQs about Beef Chop Suey
Q: Can I use chicken or pork instead of beef? A: Yes, you can substitute chicken or pork for the beef in this recipe. Adjust the cooking time accordingly to ensure that the meat is cooked through.
Q: Can I make this dish gluten-free? A: Yes, you can use tamari or a gluten-free soy sauce alternative to make the sauce gluten-free. Additionally, make sure that the beef broth you use is also gluten-free.
Q: Can I freeze Beef Chop Suey? A: While you can freeze Beef Chop Suey, the texture of the vegetables may change upon reheating. It’s best enjoyed fresh, but you can freeze leftovers in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
Beef Chop Suey
Equipment
- Large Skillet
- Medium Bowl
Ingredients
Sauce Ingredients
- 3/4 cup low sodium beef broth
- 3 tablespoons low sodium soy sauce
- 2 tablespoons rice wine or mirin
- 1/2 teaspoon sesame oil
- 1 tablespoon cornstarch
Main Dish Ingredients
- 1-1 1/4 lbs beef steak, thinly sliced
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 medium onion, halved and sliced
- 2 ribs celery, chopped
- 2 large carrots, chopped
- 8 ounces cremini or white button mushrooms, sliced
- 1 1/2 cups snow peas
- 2 cloves garlic, minced
- 1 8 ounce can water chestnuts, drained
Instructions
- Whisk together beef broth, soy sauce, rice wine, sesame oil, and cornstarch in a bowl and set aside.
- Coat beef slices with cornstarch. In a large skillet, heat vegetable oil over medium-high and brown beef on both sides. Do this in batches to avoid overcrowding. Set beef aside.
- In the same skillet, add more oil if necessary, and sauté onion, celery, carrots, and mushrooms until the mushrooms brown and vegetables are tender. Include snow peas in the final minute of cooking.
- Reduce heat, add garlic and water chestnuts, cooking for about a minute before transferring them to the plate with beef.
- Re-whisk the sauce and heat in the skillet until thickened. Return the beef and vegetables to the skillet, tossing to coat evenly. Serve immediately for the best flavor.
