u003ca href=u0022https://www.dictionary.com/browse/chop-sueyu0022u003eDictionary.comu003c/au003e states that it is an American-Chinese dish consisting of beef, vegetables such as bean sprouts, mushrooms and onions and a sauce. It is a simple stir fry recipe and is made with many different variations and interpretations. But they all share the same basic concept of the recipe.

How can I thicken the sauce?

The arrowroot or cornstarch that the steak is coated in will help thicken the stir-fry sauce but you can add more if you want. Remove 1/4 cup of the sauce and stir in another tablespoon of arrowroot or cornstarch. Mix the cornstarch mixture, pressing out any lumps. Add it into the sauce in the pan and stir well to heat through.

How can I make the sauce spicier?

If you want more heat in the sauce, add more red pepper flakes, 1/4 teaspoon at a time. Taste test for flavor. You can also add 1 teaspoon of ground ginger or 1 teaspoon of hot chili sauce.

Beef Chop Suey ⋆

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.

Ingredients

Units Scale

1 1/2 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
1/3 cup soy sauce, low sodium
1/4 teaspoon red pepper flakes

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Instructions

Whisk the sauce ingredients together in a large bowl. Set aside.
Place steak in large bowl with the arrowroot powder or cornstarch. Stir to cover steak.
Heat 2 tablespoons oil in a large skillet or wok on medium high heat.
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.
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.
Whisk sauce again before adding to pan. Cook over medium heat and bring to a boil. Lower heat and simmer for 1-2 minutes.
Add beef and vegetables back to pan and stir to combine with the sauce. Stir for a minute to thicken the sauce.
Serve over white or brown rice, cauliflower rice or rice noodles.

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.