Every time I make this Beef Chop Suey, it reminds me of those cozy family dinners when everyone would gather around the table, sharing stories and enjoying the flavors of home-cooked meals. The smell wafting through the kitchen is enough to bring back the warm memories of laughter and love. I can almost hear the chatter of my grandkids, their faces lighting up as they taste the savory goodness. Trust me, once you try this dish, you’ll feel that same warmth and comfort!
How to Make Beef Chop Suey
Ingredients:
- Beef steak (sliced): The star of this dish! I prefer using flank steak for its tenderness, but any cut you like will work just fine.
- Onion (sliced): This adds a sweet, earthy flavor that’s just delightful.
- Celery (sliced): Giving that nice crunch, it’s a must-have for texture.
- Carrots (sliced): They bring a touch of sweetness and lovely color to your dish!
- Mushrooms (sliced): I love using shiitake or button mushrooms for that umami flavor.
- Snow peas: They add a fresh pop and vibrant green hues.
- Water chestnuts (sliced): Don’t skip these; they add that satisfying crunch to every bite.
- Soy sauce: It enriches the dish with a salty, savory depth.
- Cornstarch: A little helps thicken up the sauce nicely.
- Garlic (minced): I can’t resist adding garlic; it makes everything better!
- Ginger (minced): For that warm, spiced flavor that rounds it all out.
- Vegetable oil: You’ll need this for frying everything up to perfection.
Cooking Steps
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Prepare Your Ingredients: Before you start cooking, I recommend slicing all your vegetables and beef. It makes the process go smoothly, and you won’t feel rushed.
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Heat the Oil: In a large skillet or wok, add about 2 tablespoons of vegetable oil and heat it over medium-high heat. You want it hot but not smoking!
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Cook the Beef: Add the sliced beef steak to the hot oil. Stir-fry it for about 3-5 minutes until it’s nicely browned. This is where the magic starts! Remove the beef from the pan and set it aside.
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Sauté the Aromatics: In the same pan, add a bit more oil if needed, and toss in the minced garlic and ginger. Stir them for just about 30 seconds until fragrant – oh, it will smell heavenly!
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Add the Vegetables: Next, add your sliced onions, celery, and carrots to the pan. Stir-fry for about 3-4 minutes until they start to soften.
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In with the Mushrooms and Peas: Add the sliced mushrooms and snow peas to the mix and continue cooking for another 2-3 minutes. You want all of the vegetables to be vibrant and tender-crisp.
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Water Chestnuts Join the Party: Toss in the water chestnuts for a delightful crunch, and stir to combine everything.
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Make the Sauce: In a small bowl, mix together the soy sauce, a tablespoon of cornstarch, and a little bit of water (about ¼ cup). Stir until smooth, then pour it over the vegetables in the pan.
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Add Back the Beef: Return the cooked beef to the skillet. Stir everything together to coat the beef and vegetables in that wonderful sauce. Cook for an additional 2-3 minutes until the sauce thickens.
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Taste and Adjust: Don’t be shy! Taste your dish and adjust the seasoning if needed. A splash more soy sauce might be just what it needs.
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Serve: Once it’s all perfectly combined and heated through, it’s ready to serve! I like to serve mine hot over fluffy white rice or crunchy noodles.
Why I Love Making This Dish
Beef Chop Suey has a special place in my heart. It’s not just about the flavors; it’s the memories associated with it. I think about how I first learned to make it while watching my mother in her busy kitchen. She taught me that cooking is all about love, and I carry that lesson with me every time I make this dish. It’s simple yet satisfying, and it always brings family together. I’m often left with happy smiles and empty plates!
What You’ll Need
You’ll want some basic kitchen tools for this dish. A large skillet or wok is essential to get that right stir-fry effect. A good knife for slicing, and a sturdy cutting board will help you prep the ingredients quickly. Don’t forget measuring spoons for your sauces!
Tips for Perfect Results
Here are some personal tricks I’ve learned over the years that I can’t wait to share with you. To achieve even more tender beef, marinate it briefly in soy sauce and a dash of cornstarch before cooking. This little step will make a world of difference in texture. For added depth of flavor, consider adding a splash of oyster sauce to your soy sauce mixture. It’s an extra treat!
Serving Suggestions and Sides
Beef Chop Suey pairs beautifully with a variety of sides. I love serving it over steamed jasmine rice, which soaks up that delicious sauce beautifully. If you’re feeling adventurous, try it with fried rice! You could also complement it with some simple stir-fried green beans or a fresh cucumber salad. A drizzle of sesame oil right before serving adds an extra layer of flavor that your family will love.
Leftovers
Oh, the leftovers! If you’re lucky enough to have some, storing them is a breeze. Just keep them in an airtight container in the refrigerator for up to three days. Reheat in the microwave or back in the skillet on medium heat until warmed through. You might find that the flavors get even better the next day!
FAQ Section
Can I use boneless chicken instead of beef?
You absolutely can! I’ve used chicken many times, and it’s just as delicious. Just remember that chicken tends to cook a bit faster, so keep an eye on it.
What if I don’t like certain vegetables?
Don’t worry! This dish is super customizable. Use whatever vegetables you have on hand, like bell peppers or broccoli. Be creative; you might discover a new favorite combination.
Can I make it vegetarian?
Definitely! You can substitute the beef with tofu or extra vegetables, and use a vegetable-based sauce for added flavor. It’s a delicious twist!
Can I freeze leftovers?
Yes! Just make sure the dish cools down completely before transferring it to a freezer-safe container. It should keep well for about a month. When you’re ready to eat, just defrost in the fridge overnight and reheat as usual.
What’s the best way to slice beef?
It’s best to slice the beef against the grain. This method ensures that each bite is tender, and trust me, your family will appreciate it!
This dish has become a favorite in my house, and I’m so excited for you to try it. The comforting flavors of Beef Chop Suey never fail to bring a smile to my family’s faces. I know you’ll love it as much as I do! Let me know how it turns out, and if your family asks for seconds, just like mine does every time. Happy cooking!
Beef Chop Suey
Ingredients
Main ingredients
- 1 pound Beef steak (sliced) Flank steak is preferred for its tenderness.
- 1 medium Onion (sliced) Adds sweet, earthy flavor.
- 2 stalks Celery (sliced) For crunch and texture.
- 2 medium Carrots (sliced) Brings sweetness and color.
- 8 ounces Mushrooms (sliced) Shiitake or button mushrooms recommended.
- 1 cup Snow peas Adds freshness and color.
- 1 can Water chestnuts (sliced) For crunch in the dish.
Sauce ingredients
- 3 tablespoons Soy sauce For salty, savory depth.
- 1 tablespoon Cornstarch Helps thicken the sauce.
- ¼ cup Water To mix with sauce ingredients.
Aromatics
- 2 cloves Garlic (minced) Enhances flavor.
- 1 inch Ginger (minced) Adds warmth and spice.
- 2 tablespoons Vegetable oil For frying.
Instructions
Preparation
- Slice all vegetables and beef to ensure a smooth cooking process.
Cooking
- In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
- Add sliced beef and stir-fry for about 3-5 minutes until browned. Remove beef and set aside.
- In the same pan, add more oil if needed, then add minced garlic and ginger. Stir for about 30 seconds until fragrant.
- Add sliced onions, celery, and carrots to the pan. Stir-fry for about 3-4 minutes until they start to soften.
- Add sliced mushrooms and snow peas and cook for another 2-3 minutes until vibrant.
- Toss in water chestnuts and stir to combine.
- Mix soy sauce, cornstarch, and water in a small bowl then pour over vegetables.
- Add the cooked beef back to the skillet, stir to combine and cook for an additional 2-3 minutes until sauce thickens.
- Taste and adjust seasoning, add more soy sauce if necessary.
- Serve hot over white rice or noodles.