This Chop Suey -Vegetable Stir-Fry with Beef is a one-skillet, easy dish with meats, vegetables, sometimes even shrimps cooked with a thick sauce base of soy sauce, broth and flavored with sesame oil. The thinly sliced beef cooks quickly and it only takes minutes for the vegetables to get done. You can also opt to make this dish with chicken or pork strips and vegetables in season. Serve with a bowl of fragrant jasmine white rice. This is an Asian in America recipe by Elizabeth Ann Quirino
Prep Time20 minutesmins
Cook Time15 minutesmins
Total Time35 minutesmins
Course: Dinner, Lunch, Main Course, Vegetables
Cuisine: American, Asian, Chinese, Filipino
Keyword: Chopsuey Vegetables Beef
Servings: 4people
Calories: 285kcal
Author: Asian in America - Elizabeth Ann Quirino
Equipment
large skillet or wok
Ingredients
1poundbeef sirloinsliced in 2-inch length strips
4Tablespoonstoyo (soy sauce)divided, use 2 Tablespoons to marinate beef, rest for stir fry
2Tablespoonscornstarchto coat beef
4Tablespoonsvegetable oil
2clovesgarlicpeeled, minced
1wholeonionchopped
1cupchopped celery
1largecarrotpeeled, sliced, about 1 cup
1largered or green bell pepperseeded, sliced in 2-inch strips
1 1/2cups organic beef or chicken brothor vegetable
3cupsshredded cabbagesliced in thin 2-inch strips
2cupssliced green beansedges trimmed, cut in 2-inch strips
1cupsliced fresh asparagusedges trimmed, cut in 2-inch strips
1/8teaspoonsesame oil
1teaspoonsalt
1teaspoon ground black pepper powder
for serving : boiled rice
Instructions
In a medium sized bowl, marinate the sliced beef with soy sauce. Cover and refrigerate for 15 to 20 minutes. When ready to cook, coat the beef slices in cornstarch and set aside.
Over medium high heat, in a large skillet (about 12-inches ), add the vegetable oil. Heat the oil for 1 to 2 minutes. Stir fry the garlic, onions and celery. Cook for about 2 minutes till onions get transparent.
Add the beef strips, sliced carrots, bell peppers and mix around to flavor the skillet. Sear the beef strips for 2 to 3 minutes till the meat turns from pink to brown. Pour a cup of broth to the skillet and blend into the beef and rest of the ingredients.
Pour 1/2 cup broth into the bowl where the beef strips were coated with cornstarch. There will still be a bit of leftover cornstarch sticking to the sides of the bowl. Tilt the bowl around so the liquid catches the leftover cornstarch and blend this slurry with a spoon. Pour this liquid into the skillet where the beef is cooking. Add remaining soy sauce. Blend well.
Add the cabbage strips, green beans and asparagus. Cook for 5 to 6 minutes more. Blend all the ingredients together.
Season with sesame oil, salt and black pepper. Serve with boiled jasmine white rice.
Cook’s comments: Chop suey is often cooked with sliced chicken breast, pork or chicken gizzards, all of which I did not have when I cooked this recipe. I had a surplus of beef so I decided to cook this dish with it. Feel free to use chicken or pork if preferred, same amount indicated here. For safety reasons, chicken and pork should always be cooked thoroughly. Use fresh vegetables in season if it is more convenient. This is a forgiving dish and you can add or subtract vegetables, meat and even seafood depending on what you have available.
Ingredient Information: Sesame oil is a thick, amber-colored oil pressed from roasted sesame seeds. The oil has a rich, nutty flavor which enhances Chinese dishes. Sesame oil is used in small amounts as a seasoning. It has a rich nut aroma. This can be purchased from Asian markets or online sources. (Reference from "The Asian Grandmothers Cookbook" by Patricia Tanumihardja).
Shop For It here: For my readers' convenience, the Asian ingredients soy sauce, sesame oil and even the cornstarch can be purchased online through my Amazon affiliate page. Click this link and find the ingredients in the search box. Click here.
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