This retro-inspired classic features tender steak, bean sprouts, water chestnuts, mushrooms, zucchini, and celery, all coated with a delicious brown gravy over steamed rice!
Beef Chop Suey
Course: Main Courses, Rice, Stir-fryCuisine: Asian, AmericanDifficulty: Easy6
servings30
minutes40
minutes300
kcalThis retro-inspired classic features tender steak, bean sprouts, water chestnuts, mushrooms, zucchini, and celery, all coated with a delicious brown gravy over steamed rice!
Ingredients
- Marinade for Beef
2 garlic cloves, minced
1 tbsp oyster sauce (I recommend Lee Kum Kee)
2 tsp sesame oil
2 tsp vegetable oil
1-1/2 tsp soy sauce
1 tsp corn starch
1 tsp brown sugar
pinch red pepper flakes
- Chop Suey Ingredients
2 lbs boneless top sirloin steak, trimmed of fat and cut into thin strips
2 tsp vegetable oil, divided
2 tsp sesame oil, divided
1 large onion, chopped
2 stalks celery, sliced in 1/4th inch diagonal pieces
1 large zucchini, halved horizontally and cut into 1/4 inch pieces
1 package / 8 oz fresh baby bella mushrooms, sliced
1 bag / 12 oz fresh bean sprouts
1 can / 8 oz sliced water chestnuts, drained
1/2 tsp crushed red pepper flakes
3/4 cup beef broth
1/2 cup reduced sodium soy sauce
1 tbsp oyster sauce (I recommend Lee Kum Kee)
1 tbsp molasses
1 tsp sugar
1 tsp Hoisin sauce (I recommend Lee Kum Kee)
1/4 tsp white pepper
1/8 tsp (a pinch) ground ginger
2 tbsp corn starch
4 tbsp water or broth
- For Serving
- Garnishes
toasted sesame seeds
Directions
- Combine all marinade ingredients in a large bowl and add steak strips.
- Cover and refrigerate for at least 30 minutes.
- After, remove the bowl from the fridge and let the meat come to room temperature while preparing other ingredients.
- Heat 1 tsp. of vegetable oil and 1 tsp. of sesame oil in a large skillet over medium-high heat.
- Add the steak slices and sauté, stirring occasionally until meat is browned, remove to a plate.
- Heat remaining 1 tsp. vegetable oil and 1 tsp. sesame oil in the skillet and add the onion, celery, and red pepper flakes.
- Sauté for 3 minutes.
- Add the mushrooms and zucchini, and sauté for 3 to 5 minutes more.
- Stir in the bean sprouts, water chestnuts, and beef broth, let it come to a simmer.
- Add the steak back in with the soy sauce, oyster sauce, molasses, sugar, hoisin sauce, white pepper, and ground ginger.
- Stir to combine and cover the skillet.
- Let simmer for about 5 minutes.
- In a small bowl, combine the water or broth with the corn starch, stir the slurry into the skillet mixture.
- Cook for about 5 minutes or until thickened.
- Serve over cooked white rice, garnish with sesame seeds and/or chow mein noodles if desired.
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