Beef Chop Suey

This easy Beef Chop Suey recipe is a homemade American version of a popular dish. It is a tasty stir fry loaded with a variety of crispy vegetables and tender beef. The sauce is both sweet and savory with a little heat from the red pepper flakes.

Stir fry recipes guarantee a meal on the table in about 30 minutes. It cooks at a high heat and doesn't need very long. That helps keep the beef tender and juicy and the vegetables stay fresh and crispy. We like to serve Teriyaki Beef and Broccoli, General Tso Beef, Moo Shu Beef and Hot and Spicy Beef very often and usually double the sauce for spooning over rice or noodles.

Ingredients

You need the following key ingredients to make this beef and vegetable stir fry:

• scallions, chopped
• red bell pepper, thinly sliced
• broccoli slaw

• arrowroot powder or corn starch
• garlic cloves, thinly sliced
• can bean sprouts, drained
•  can water chestnuts, drained
• rice wine vinegar
• Oyster sauce or Hoisin sauce
• white or brown sugar or sugar substitute
• beef broth
•  low soy sauce or light soy sauce
•  red pepper flakes
• canola oil, vegetable or sesame oil

 top sirloin steak, sliced into thin strips

What is the best beef for chop suey?

There are many cuts of beef you can use in this recipe. Some options are flank steak, skirt, top sirloin, sirloin tip or chuck steak. My top recommended choices for stir fries are flank steak and top sirloin.

The method of cooking the steak is equally important. Thinly sliced across the grain is the best way to prepare the meat. Also stir frying it at a high temperature cooks the meat quickly and lessens the chance of over cooking it. Cooking the steak to 130°F is the perfect temperature for beef chop suey.

How to make Beef Chop Suey

• Whisk the sauce ingredients together in a small bowl and set aside.

• Place the thin slices of steak in large bowl with the arrowroot powder or cornstarch.  Stir to cover steak.
• Heat 2 tablespoons oil in a large nonstick skillet or wok on medium- high heat.
• Carefully place beef in skillet and cook the beef for about 3- 5 minutes until golden brown.  Remove to a bowl.

Cook red peppers for 2 minutes then add the broccoli slaw and scallions, stirring about 3 minutes.  Add the remaining oil if vegetables start to stick to the pan.  Then stir in the water chestnuts, garlic and bean sprouts.  Cook for another 2 minutes.

Whisk sauce ingredients in a medium bowl before adding to the pan. Cook over medium heat and bring to a boil.  Lower heat and simmer for 1-2 minutes.

Add beef and stir-fried vegetables back to pan and stir to combine with the sauce.  Stir for a minute to thicken the sauce.

Serve over brown or white rice, cauliflower rice or rice Chinese noodles. You can also sprinkle sesame seeds as garnish.

Substitutions and Additions

• Some other vegetables to try might be broccoli or cauliflower florets, white or shiitake fresh mushrooms, baby corn, celery, snow peas, carrots or green beans. Some chinese vegetables to try would be bok chok, chinese broccoli or Napa cabbage. Just make sure to cook the harder veggies such as the carrots first. Cook the softer like the mushrooms or snow peas last.
• If you want an extra vegetable on the side, Blackened green beans and Marinated Broccoli would go very well.
• You can also substitute the beef for pork, chicken or shrimp but the cooking times will vary. The shrimp especially will cook much faster.

Recipe Testing Tips

• Make sure to cut the beef into equal sizes so that they cook evenly.
• You don't need a lot of oil to stir fry the beef or vegetables. They should cook and lightly brown. Use just enough oil to just prevent anything from sticking.
• If all of the beef doesn't fit in your pan, cook the meat in batches. They should be spread out a bit in the pan and not overlap each other.

Frequently Asked Questions

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Beef Chop Suey

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• Author: Deb Belsha
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stove Top
• Cuisine: Asian/American

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Description

This Beef Chop Suey recipe is a homemade version of a popular takeout dish. It is a tasty stir fry loaded with a variety of crispy vegetables and tender beef. The sauce is both sweet and savory with a little heat from the red pepper flakes.

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Ingredients

Units USM Scale 1x2x3x

• 1 ½ pounds top sirloin or flank steak, sliced into thin strips *
• 2 -3 tablespoons arrowroot powder or cornstarch
• 2 tablespoons oil, canola, vegetable or sesame
• 3 stalks scallions, chopped
• 1 red bell pepper, thinly sliced
• 2 cups broccoli slaw*
• 2 cloves of garlic, thinly sliced
• 1 6 ounce can bean sprouts, drained
• 1 12 ounce can water chestnuts, drained
• 1 tablespoon rice wine vinegar
• 2 tablespoons Oyster sauce or Hoisin sauce
• 2 tablespoons sugar or sugar substitute
• 1 cup beef broth
• ⅓ cup soy sauce, low sodium
• ¼ teaspoon red pepper flakes

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Instructions

1. Whisk the sauce ingredients together in a large bowl. Set aside.
2. Place steak in large bowl with the arrowroot powder or cornstarch.  Stir to cover steak.
3. Heat 2 tablespoons oil in a large skillet or wok on medium high heat.
4. Carefully place beef in skillet and cook the beef for about 5 minutes until golden brown.  Test the meat with an internal thermometer.  It should register at least 130°F.   Remove to a plate.
5. Cook red peppers for 2 minutes then add the broccoli slaw and scallions, stirring about 3 minutes.  Add a few teaspoons more oil if vegetables start to stick to the pan.  Then stir in the water chestnuts, garlic and bean sprouts.  Cook for another 2 minutes.
6. Whisk sauce again before adding to pan. Cook over medium heat and bring to a boil.  Lower heat and simmer for 1-2 minutes.
7. Add beef and vegetables back to pan and stir to combine with the sauce.  Stir for a minute to thicken the sauce.
8. Serve over white or brown rice, cauliflower rice or rice noodles.

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Notes

* You can also use flank steak, skirt steak, beef chuck steak or sirloin tip.

*Instead of broccoli slaw, use 3 cup of broccoli florets, cut into medium size pieces.

*Taste the sauce before adding to the skillet.  Add more soy sauce, sugar or red pepper flakes as you prefer.

*Refrigerate leftovers in an airtight container for 3-4 days.  Freeze for up to 3 months.  Defrost overnight in the refrigerator.  Reheat in the microwave for 2-3 minutes until hot.  Or reheat in a pan on the stovetop  for    2-3 minutes until hot.

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Nutrition

• Serving Size: 1
• Calories: 263
• Sugar: 3.6g
• Sodium: 689mg
• Fat: 8.9g
• Carbohydrates: 15.7g
• Fiber: 3.2g
• Protein: 29.1g
• Cholesterol: 67mg