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Beef Chop Suey

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

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Recipe by Jennifer Course: Main Courses, Rice, Stir-fryCuisine: Asian, AmericanDifficulty: Easy
Servings

6

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

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!

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
  • cooked white rice

  • Garnishes
  • toasted sesame seeds

  • crispy chow mein noodles

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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