Beef Chop Suey
Another dinner made easy! In this dish, I used sirloin steak cut into thin strips and stir-fried with summer veggies. This is an old-time favorite in our household. Other tender cuts of beef like rib-eye, scotch fillet, or top round would also work for this dish. Always remember to cut the meat against the grain to get a nice tender juicy meat. And don’t forget to heat the oil first before adding the beef into the pan. Hot oil helps the meat release all the protein that makes them moist and tender.
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Can i use any kind of veggies?
Of course, you can use any vegetables you like. I used carrot, bell pepper, shiitake mushrooms, celery, and savoy cabbage. I cut the carrot into thin strips, the pepper into bite-sized pieces, the mushrooms into slices, and shredded the savoy cabbage. For the mushrooms, I don’t run them in water, they turned tough and the color turned very muddy. Instead, I just clean them with a damp towel. I probably wouldn’t use root veggies for this dish, they’re great for stewing but not for stir-frying.
The combination of garlic, onion, celery, and carrot is the basic flavor enhancer for this dish. Something with this combination that gives chop suey an authentic Asian touch. You can’t go wrong with shiitake mushroom either, it’s very meaty and smooth. It adds earthy and woodsy flavorings that are very satisfying to the palate.
what is a slurry?
A slurry can be made of water or broth mixed with cornstarch or flour. I used it to thicken my sauce or it can also be used for making gravy. In this dish, I combined cornstarch and beef broth. Just make sure to whisk or use a fork to mix it well. Also, the cornstarch tends to sit at the bottom of the measuring cup (it separates), don’t forget to mix it again before adding to the pan to make sure you get a nice glossy and thick sauce.
Can i add noodles to this dish?
Sure! Rice noodles or egg noodles will work. Cook them according to the package, add them to the pan before the cabbage and meat. Keep stirring until well combined and coated with sauce. In the Philippines, we called this noodle dish “pansit”. Traditionally, it’s combined with different types of meat like chicken, beef, pork, or even some shrimps.
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Beef Chop Suey
Equipment
- Wok or wide pan
- Cooking spatula
- Bowls
- cutting board
- knife
- Whisk
- Measuring cup
Ingredients
FOR THE SLURRY
- 1/2 cup beef broth
- 1 tablespoons cornstarch
FOR THE BEEF
- 1 pound sirloin or any tender cut beef, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon ground pepper or red pepper flakes
- 3 tablespoons vegetable oil
FOR THE VEGETABLE MIXTURE
- 3 garlic cloves, minced
- 1 yellow onion, chopped
- 5 shiitake mushrooms, cleaned and sliced
- 1 stalk celery, sliced
- 1 carrot, cut into thin strips
- 1 bell pepper, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 2 cups savoy cabbage, shredded
Instructions
- Combine cornstarch and beef broth, stir to mix well. Set aside.
- Season the beef with salt and pepper. Toss coat, let them sit for at least 10 minutes.
- After 10 minutes, cook the beef. Heat a pan with oil, add the beef, cook for 3-4 minutes on each side or until well seared and browned. Remove from the pan. Set aside.
- Use the same pan, add more oil if needed. Add garlic and onion into the pan, saute until tender or aromatic. Add the shiitake mushrooms, saute until tender and browned.
- Add celery, carrot, and bell pepper, stir to combine. Cover the pan for a minute or until the veggies are tender.
- Remove the cover, add soy sauce and oyster sauce, constantly stirring until well combined. Add the cabbage, cooked beef, and slurry, stir, simmer for a minute or until the sauce thickened. Serve warm.
Notes
- Cut the beef against the grain and make sure the oil is hot enough before adding the meat into the pan. This technique helps tenderize the beef.
- Cut the veggies in the same size to make sure they cook at the same time.
- If you’re not a big fan of shiitake mushrooms, you can use baby Bella or porcini mushrooms.
equipment
ABOUT JEN
Welcome to my virtual home. I’m a mom of two wonderful girls and a Community Education Culinary Instructor. I love to prepare and cook home-cooked meals. Cooking and planning your meals might sound like another chore added to your already long list of things to do. Believe me, I’ve been there. However, cooking and prepping meals will save you money, time, and you know what goes into your food. Definitely worth the effort. Read more…
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