Beef Chop Suey
Flavorful tender cut beef with a sweet and tangy sauce. Stir-fried with lots of Summer veggies.
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.
