Beef Chop Suey

Beef Chop Suey a quick, colorful stir-fry of tender beef, crisp vegetables, and a glossy, savory sauce. Ready in minutes and perfect over steamed rice or noodles.

Why You’ll Love This Recipe

• Fast weeknight stir-fry with restaurant-style flavor

• Tender beef thanks to a quick velveting marinade

• Loaded with a rainbow of crunchy veggies

• Flexible pantry sauce (no specialty ingredients required)

• Easy to scale up for meal prep or family dinners

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Beef & marinade

  • 250 g beef steak (rump, chuck, ribeye, sirloin, or another tender cut), thinly sliced against the grain

  • 1 teaspoon cornstarch

  • 1 teaspoon light soy sauce

  • 1 teaspoon sugar

  • 1/4 teaspoon baking soda

  • 1 teaspoon neutral oil

• Vegetables

  • 2–3 garlic cloves, minced

  • 1/2 onion, thinly sliced

  • 8–10 tenderstem broccoli stalks or chopped broccoli florets

  • 8–10 baby corn, halved

  • 1 carrot, cut into matchsticks

  • 2 celery stalks, thinly sliced

  • 8–10 mushrooms, chopped

  • 8–10 snow peas, trimmed

  • Handful of bean sprouts

• Sauce

  • 3 tablespoons water

  • 1 teaspoon brown sugar

  • 1 tablespoon light soy sauce

  • 1 teaspoon dark soy sauce

  • 2 tablespoons oyster sauce

  • 1 teaspoon sesame oil

  • 1/8 teaspoon white pepper

• Cornstarch slurry

  • 1 teaspoon cornstarch mixed with 2 tablespoons water

• Other

  • 2–3 tablespoons neutral oil for cooking

directions

1. Marinate beef: In a bowl, mix sliced beef with cornstarch, light soy sauce, sugar, baking soda, and oil. Let stand 10–15 minutes.

2. Mix sauce & slurry: In one small bowl combine all sauce ingredients; in another, stir together the cornstarch slurry.

3. Sear beef: Heat 1–2 tablespoons oil in a wok or large skillet over medium-high heat until shimmering. Add beef in a single layer and sear 2–3 minutes until browned and just cooked through. Transfer to a plate.

4. Stir-fry vegetables: In the same pan, add a little more oil if needed. Stir-fry garlic and onion 30–45 seconds. Add carrot, baby corn, broccoli, and celery; cook 2–3 minutes. Add mushrooms and snow peas; stir-fry 1–2 minutes until just tender-crisp.

5. Combine & sauce: Return beef (and any juices) to the pan. Pour in the sauce, toss to coat, and bring to a bubble. Stir the cornstarch slurry, add it to the pan, and cook 30–60 seconds until the sauce turns glossy and thick. Toss in bean sprouts, cook 15–30 seconds, then remove from heat.

6. Serve: Spoon immediately over hot rice or noodles.

Servings and timing

Servings: 3
Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Calories: Approximately 360 kcal per serving (estimated)

Variations

• Protein swap: Use thinly sliced chicken breast/thighs, firm tofu cubes (pat dry), or shrimp.

• Veg swap: Bell peppers, bok choy, zucchini, green beans, or cabbage can replace or supplement listed vegetables.

• Sauce tweaks: For extra savoriness, add 1–2 teaspoons hoisin sauce; for heat, a pinch of red pepper flakes or chili crisp.

• Low-sodium: Use reduced-sodium soy sauce and add a splash of unsalted stock if you need more liquid.

storage/reheating

• Refrigerate leftovers in an airtight container up to 3 days.

• Reheat in a hot skillet 2–3 minutes with a splash of water to loosen the sauce. Microwaving works in short bursts, but veggies stay crisper on the stovetop.

• Not ideal for freezing (vegetables can soften), but cooked beef alone freezes well up to 2 months.

FAQs

How do I keep the beef tender?

Slice thinly against the grain and use the quick marinade with baking soda and cornstarch (velveting). Don’t overcook.

Can I make this gluten-free?

Use certified gluten-free soy sauce or tamari and a gluten-free oyster sauce; verify labels.

Do I need a wok?

A large, heavy skillet works well. Keep heat medium-high and avoid crowding.

Why add hard vegetables first?

They take longer to become tender, so they need a head start before delicate veggies.

My sauce isn’t thickening—what happened?

Stir the slurry just before adding, then simmer briefly. If still thin, add another 1/2 teaspoon cornstarch mixed with 1 tablespoon water and cook 30 seconds more.

Can I prep components ahead?

Yes—slice beef and veggies and mix the sauce up to 24 hours ahead. Stir-fry just before serving.

What rice pairs best?

Steamed jasmine or medium-grain white rice. Brown rice or cooked noodles are great too.

Can I skip oyster sauce?

You can, but flavor will be lighter. Add an extra 1 teaspoon soy sauce and 1/2 teaspoon sugar, plus a dash of mushroom powder if you have it.

How do I avoid soggy vegetables?

Cook hot and fast, stir frequently, and remove from heat as soon as they become tender-crisp.

Is blanching broccoli necessary?

Not here—thin pieces cook quickly in the wok. If using thick florets, blanch 1 minute and drain well before stir-frying.

Conclusion

Beef chop suey is a speedy, satisfying stir-fry that delivers tender meat, crisp vegetables, and a silky sauce with minimal effort. Keep this template on hand and swap in whatever veggies you have—dinner will be on the table in minutes.

Beef Chop Suey

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Jessica
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stir-Fry
• Cuisine: Chinese-American
• Diet: Halal

Print Recipe

Pin Recipe

---

Description

A quick, flavorful beef chop suey stir-fry with tender marinated beef, crisp mixed vegetables, and a glossy savory sauce—perfect over rice or noodles.

---

Ingredients

• Beef & Marinade
• 250 g beef steak (rump, chuck, ribeye, sirloin, or other tender cut), thinly sliced against the grain
• 1 tsp cornstarch
• 1 tsp light soy sauce
• 1 tsp sugar
• 1/4 tsp baking soda
• 1 tsp neutral oil
• Vegetables
• 2–3 garlic cloves, minced
• 1/2 onion, thinly sliced
• 8–10 tenderstem broccoli stalks or chopped broccoli florets
• 8–10 baby corn, halved
• 1 carrot, matchstick-cut
• 2 celery stalks, thinly sliced
• 8–10 mushrooms, chopped
• 8–10 snow peas, trimmed
• Handful of bean sprouts
• Sauce
• 3 tbsp water
• 1 tsp brown sugar
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 2 tbsp oyster sauce
• 1 tsp sesame oil
• 1/8 tsp white pepper
• Cornstarch Slurry
• 1 tsp cornstarch + 2 tbsp water
• Other
• 2–3 tbsp neutral oil for cooking

Cook Mode Prevent your screen from going dark

---

Instructions

1. Marinate Beef: In a bowl, mix sliced beef with cornstarch, light soy sauce, sugar, baking soda, and oil. Let sit 10–15 minutes.
2. Mix Sauce & Slurry: In a small bowl, combine all sauce ingredients. In a separate bowl, mix the cornstarch slurry; set both aside.
3. Sear Beef: Heat 1–2 tbsp neutral oil in a wok or large skillet over medium-high heat. Sear beef 2–3 minutes until browned; remove and set aside.
4. Stir-Fry Veggies: In the same pan, add a little more oil if needed. Stir-fry garlic and onion 30–60 seconds. Add carrot, baby corn, broccoli, and celery; cook 2–3 minutes. Add mushrooms and snow peas; stir-fry until just tender-crisp.
5. Combine & Sauce: Return beef and any juices to the pan. Pour in the sauce and bring to a simmer. Stir in the cornstarch slurry; cook, tossing, until the sauce thickens and coats everything. Toss in bean sprouts for the last 30 seconds.
6. Serve: Serve immediately with steamed rice or noodles.

---

Notes

• Slice beef thinly and against the grain for tenderness.
• Keep heat high and work quickly for crisp-tender veggies.
• Adjust saltiness with a splash of water or extra vegetables if needed.
• Substitutions: use chicken or tofu and swap veggies based on what you have.

---

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 320
• Sugar: 6g
• Sodium: 980mg
• Fat: 16g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 22g
• Cholesterol: 55mg