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
Instructions
- Marinate Beef: In a bowl, mix sliced beef with cornstarch, light soy sauce, sugar, baking soda, and oil. Let sit 10–15 minutes.
- Mix Sauce & Slurry: In a small bowl, combine all sauce ingredients. In a separate bowl, mix the cornstarch slurry; set both aside.
- 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.
- 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.
- 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.
- 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
