Beef Chop Suey

A tasty Beef Chop Suey recipe with bite-size pieces of seared steak, onion, celery, carrots, mushrooms, snow peas, and water chestnuts, all in a mouthwatering easy sauce.

Course main meal beef

Cuisine Asian

Keyword beef chopped suey, how to make beef shop suey, what is beef chop suey

Prep Time 10

Cook Time 15

Servings servings

Calories 452kcal

Author Beth Pierce

Ingredients

Sauce

¾ cup low sodium beef broth
3 tablespoons low sodium soy sauce
2 tablespoons rice wine or mirin
½ teaspoon sesame oil
1 tablespoon cornstarch

For the Rest of the Dish

1-1 ¼ lbs beef steak cut in thin bite size pieces
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 medium onion cut in half moon slices
2 ribs celery chopped
2 large carrots chopped
8 ounces cremini mushrooms or white button mushrooms sliced
1 1/2 cups snow peas
2 cloves garlic minced
1 8 ounce can water chestnuts, drained

Instructions

In a medium bowl, whisk the beef broth, soy sauce, rice wine, sesame oil, and cornstarch. Set the bowl aside for a few minutes.
In a separate bowl, toss the beef with 1 tablespoon of cornstarch. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat, and brown the steak on both sides. Work in batches, so you don't crowd the pan, and add more vegetable oil if needed. Remove the steak to a plate or bowl and cover it to keep it warm.
If needed, heat a little more vegetable oil in the skillet. Add the onion, celery, carrots, and mushrooms. Cook until the mushrooms are brown and the other vegetables are crisp tender. Add the snow peas in the last minute of cooking.
Reduce the heat to low and add the garlic and water chestnuts, cooking for about 1 minute. Move the veggies to the plate with the cooked beef.
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 veggies and beef back to the skillet and toss to coat. For best results, serve promptly.

Notes

Stir fry recipes move fast. Have what you need cut and ready to go and close to your stovetop.
You can use top sirloin, tenderloin, ribeye, and New York strip steak. Try ground beef for a more frugal approach or for a change of taste try chicken, shrimp, or pork.
Snow peas cook fast and will not remain crisp tender if cooked too long. Keep that in mind as you proceed with the recipe. Snow peas are also better if you remove the string.
Chop the carrots thin, so they soften a little bit while stir-frying.
Mirin is sweet rice wine. 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.
Cook meat in a single layer so it can sear against the skillet.
Add a few red pepper flakes, a little sambal oelek (chili paste), or a little sriracha if you like a little kick.
Add other veggies like bell peppers, bean sprouts, zucchini, snap peas, baby corn, cauliflower rice, or onions.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.

Nutrition