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Beef Chop Suey
Beef Chop Suey is a traditional Chinese recipe for a classic stir-fry of meat, vegetables and mushrooms in a rice wine based sauce. This version uses beef as the meat. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Beef Chop Suey.
prep time
10 minutes
cook time
10 minutes
Total Time:
20 minutes
Additional Time:
(+20 minutes marinading)
Serves:
4
Rating: 
Tags : Beef RecipesVegetable RecipesChina Recipes
The origins of chop suey go back to the Guangdong province in China. The original dish was tsap seui (杂碎); literally ‘miscellaneous leftovers’. Many of the original Chinese immigrants into the USA originated in Guangdong and they brought this dish with them. In the US it evolved into Chop Suey, a dish of chicken, pork, beef, prwns or fish and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. Note that this dish is distinct from Cantonese chop suey, which is typically a dish of mixed offal. The version presented here is from Australia, showing that chop suey has become and international dish.
Ingredients:
450g (1 lb) beef sirloin steak, finely sliced
1 head of broccoli, divided into small florets
2 tbsp vegetable or groundnut oil
1 onion, finely sliced
2 celery sticks, finely sliced at a diagonal
225g (8 oz) mangetout (snow peas) halved lengthways
55g (2 oz) bamboo shoots, rinsed and julienned
8 water chestnuts, finely sliced
225g (8 oz) mushrooms, finely sliced
1 tbsp oyster sauce
1 tsp sea salt
For the Marinade:
1 tbsp Shaoxing rice wine (or dry sherry)
Pinch of ground white pepper
Pinch of sea salt
1 tbsp light soy sauce
½ tsp sesame oil
Method:
Combine all the marinade ingredients, transfer the beef to a bowl, pour over the marinade and toss to combine. Set aside to marinate for at least 20 minutes.
In the meantime, bring a pan of lightly-salted water to a boil. Add the broccoli florets and blanch for 30 seconds. Turn into a colander to drain and set aside.
Place a wok over high heat. When hot, add 1 tbsp of the oil and use to stir-fry the beef for about 4 minutes, or until the colour has changed. Remove with a slotted spoon and set aside.
Clean the wok, return to the heat, add the remaining oil and when hot use to stir-fry the onion for 1 minute. Add the celery and broccoli and cook for 2 minutes. Now add the mangetout, bamboo shoots, chestnuts and mushrooms. Cook for 1 minute then add the beef and any remaining marinade. Stir in the oyster sauce and salt toss to combine and serve immediately.
