Simple beef chop suey recipe
Step-by-step basic beef chop suey recipe on how to cook Chinese food at home for four people. Make easy beef chop suey with this recipe in 30 minutes from start to finish.
Tonight I am cooking a simple stir fry using locally grown Chinese vegetables & farm ingredients. It is a very simple and easy recipe that I have decided to share with our readers.
This recipe is not complicated and if you have ever tried to cook Chinese food and failed, this is your one safe dish. There is nothing more simple than a quick and easy stir-fry. This recipe falls back on fresh local vegetables available in your area and a widely available store bought stir-fry sauce making this dish a breeze. Simple, quick, delicious & inexpensive, just like your favorite Chinese food restaurant! Try my fail proof recipe for Easy Beef Chop Suey At Home tonight! Read the notes below for tips & hints on cooking this meal.
1-2 Thin Fast Fry Sirloin Steaks
1/2 – 1 Head of Chinese Cabbage (or Bok Choy)
1 Package of Snow Peas
1 Package of Mung Beans (approx. 325 kg)
A Few Carrots
1-3 Cloves Garlic
Stir Fry Sauce (about a 1/4 cup + a dash!)
You will need to finish all of your prep work before even turning on the stove as this is a very quick stir-fry that only take 10-16 minutes from the time your meat hits the pan until it needs to be removed from the burner.
Prepare your vegetables, start by first chopping your onions and placing them in a bowl. You will want to roughly slice the onions to be thin and long in shape and size.
Chop or shave the garlic to a fine caliber and divide into 3 parts. Put 1 part in with the onions, put the second part in a bowl for the meat and set the third section of garlic aside for when you add the stir fry sauce.
Next you will rinse and chop your Chinese cabbage and carrots or any other vegetables you may have purchased such as celery or peppers.
When you cut these vegetables you will want to cut them on a diagonal angle also known as a “stir fry cut” so they are long and thin.
Strip the snow peas of the “spine” by pulling them from one end. Wash and chop each snow pea into 2-3 chunk sections each.
Wash your mung beans and drain thoroughly.
Cut your fast fry steak into strips last and mix in with the second part of garlic you have set aside in a dish for the meat.
When cutting your steak you will want to slice it on a diagonal angle against the tissue lines to ensure the tenderness and quality of your prime fast fry sirloin steak or similar beef cut.
Place in dish with garlic and set aside for when needed.
In a mug dilute a 1/4 cup of Stir Fry Sauce into a small portion of warm water. Stir with a fork. Set aside until needed.
You can make this recipe as simple or as complicated as you want. Use a wok or a simple frying pan to cook this easy Chinese meal. See photographs below for reference.
1. In a wok or frying pan preheat your pan to medium high heat.
2. Sautee onions lightly.
3. Add your cut beef strips with garlic and mix in with onions. Cook for 1 minute. If your beef is sticking to the pan add a tiny splash of water or even oil or stir-fry sauce mix to lubricate it. These should still be pink in the middle and not quite cooked when you move on to step 4. Push to the side in your wok or frying pan now.
4. Time to add some veggies. Start with the harder and longer to cook vegetables such as carrots, fresh Chinese cabbage or red peppers if cooking in a wok. Use the same techniques in a frying pan.
You can basically add all of the vegetables at once [excluding the mung beans] and cook for 3-5 minutes. Stirring gently until vegetables are blanched and meat is finished cooking
5. Add mung beans, cook 1 minute, stirring gently.
6. Add the rest of your garlic and your 1/4 cup of pre-mixed stir-fry sauce and water and stir well but gently and cook on medium-high heat for a minute or two.
7. Squirt another dash of stir fry sauce in your Chinese style beef chop suey and mix until desired taste.
Turn on and remove from wok or frying pan from heated burner when finished. Do not overcook your vegetables into a mush, you want each vegetable to still be vibrant and fresh. The beauty in this dish is a fast and fresh beef chop suey stir fry, don’t over think it! Read my notes below for further instructional tips & directions for this dish.
*This dish is best served beside or on top of white Basmati, Jasmine or fried rice. If you prefer you can make a chow mein using specialty chow mein noodles from the grocery store instead of rice.
*You can also substitute Stir Fry Sauce by using soy sauce. Your stir fry will still turn out delicious. If using soy sauce, add extra finely sliced or pureed ginger for a kick or extra garlic to spice up the soy extract.
*You can add any vegetables or substitute vegetables you see fit for your style, great stir-fry veggies include celery, baby corn, watercress and red peppers and even kale, especially if you cannot get any bok choy or Chinese cabbage. This recipe is simply based on the vegetables in my fridge from yesterday’s grocery shopping, although these are standard Chinese chop suey ingredients. Have fun while being creative and delicious and adjust this recipe to your needs!
*Chinese cabbage or bok choy and mung beans are the main ingredients in this dish that create the Chinese chop suey effect. If you remove all of these items, it will be an American style stir fry and not have that Chinese food impact.
*Beef is optional, this is a great vegetarian chop suey stir fry. Try replacing beef with your favorite protein such as chicken, shrimp or even tofu.
*Mushrooms are great in this stir fry along side of the beef or to replace it. Try shitake mushrooms, baby bella, crimini, portabello or even white button mushrooms. They are all delicious and add their own unique flavor to this recipe.
*Start your rice before hand (during the vegetable prep time) and let it sit for a couple minutes before serving; while you cook your stir-fry for maximum compatibility.
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