Beef Chop Suey

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IngredientsBeef Chop Suey


  • 2 teaspoons oil
  • 2 teaspoons soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 4 teaspoons cornstarch
  • ¼ teaspoon pepper

Stir Fry

  • 1 lb. lean beef
  • Oil, for stir-frying
  • 2 small onions, finely chopped
  • 1 stalk celery, cut diagonally
  • 2 carrots, finely chopped
  • ¼ lb. fresh mushrooms, washed and sliced
  • 7 ounces canned bean sprouts, drained and rinsed
  • ½ cup bamboo shoots, rinsed and cut into thin strips (fresh if possible)
  • ½ cup water chestnuts, sliced (fresh if possible)
  • 3 slices fresh ginger, crushed
  • ½ cabbage, finely shopped
  • 1 teaspoon sugar
  • 2 teaspoons salt
  • 4 garlic cloves, crushed
  • 1 cup water
  • 4 teaspoons cornstarch
  • 2 teaspoons soy sauce
  • 1 teaspoon sugar
  • 2 cups cooked rice


  1. Cut beef into thin slices and marinate in a mixture of the 6 ingredients listed for marinate for 10 – 15 minutes.
  2. Heat a little oil and sauté the onions and celery until onion is transparent, and set aside.
  3. Stir fry the carrots, mushrooms, sprouts, bamboo and water chestnuts individually for 1 minute each (order doesn’t matter) set aside.
  4. Sauté the ginger for 1 minute, add the cabbage and cook for another minute.
  5. Add the rest of the vegetables, mix well and add a teaspoon of sugar and 2 teaspoons salt or salt and sugar to taste.
  6. Remove vegetables and set aside.
  7. Heat a little oil and sauté the garlic
  8. Add the marinated beef and cook for 2 more minutes.
  9. Mix together the remaining 4 ingredients and stir into the beef.
  10. Cook until cornstarch is clear, then pour beef over the vegetables and mix completely.

Serve Chop Suey over white rice

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Posted in Asian, Beef Chop Suey, Chinese American, Chinese Cooking Tagged with: ,

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