Perfect for those nights when you’re craving something savory, quick, and packed with veggies, this Beef Chop Suey is your go-to dish. Packed with tender beef, crisp vegetables, and a savory sauce, it’s a stir-fry that promises to deliver on flavor and simplicity.
Why This Recipe Works
- The combination of soy sauce and oyster sauce creates a rich, umami-packed base that coats every ingredient beautifully.
- Quick cooking at high heat ensures the beef stays tender and the vegetables retain their crunch.
- Customizable with whatever veggies you have on hand, making it a versatile dish for any night of the week.
Ingredients
- 1 lb beef sirloin, thinly sliced against the grain
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 cups cabbage, shredded
- 1 cup chicken broth
- 1 tbsp cornstarch mixed with 2 tbsp water
Equipment Needed
- Large wok or skillet
- Knife and cutting board
- Measuring spoons and cups
- Mixing bowls
Instructions
Step 1: Marinate the Beef
In a bowl, combine the thinly sliced beef with soy sauce, oyster sauce, and sugar. Let it marinate for at least 15 minutes to absorb all the flavors. This step is crucial for tender, flavorful beef.
Step 2: Stir-Fry the Aromatics
Heat your wok over high heat and add 1 tbsp of vegetable oil. Add the minced garlic and sliced onion, stir-frying until fragrant and the onion starts to soften, about 2 minutes. The aroma at this stage is irresistible!
Step 3: Cook the Beef
Push the aromatics to one side of the wok and add the remaining oil. Add the marinated beef in a single layer, letting it sear for about 1 minute before stirring. Cook until just browned but still pink in the middle, about 2 minutes. Remove the beef and set aside.
Step 4: Stir-Fry the Vegetables
In the same wok, add the bell pepper and cabbage. Stir-fry for about 3 minutes until they start to soften but remain crisp. The vibrant colors make the dish as beautiful as it is tasty.
Step 5: Combine and Thicken
Return the beef to the wok with the vegetables. Pour in the chicken broth and bring to a simmer. Stir in the cornstarch mixture and cook until the sauce thickens, about 1 minute. The glossy sauce will coat every piece perfectly.
Tips and Tricks
For an extra kick, add a teaspoon of chili paste or flakes when stir-frying the aromatics. If you prefer a thicker sauce, increase the cornstarch to 2 tbsp. Always slice the beef against the grain for maximum tenderness. For a gluten-free version, use tamari instead of soy sauce and ensure your oyster sauce is gluten-free.
Recipe Variations
- Swap beef for chicken, pork, or shrimp for a different protein.
- Add mushrooms, snow peas, or carrots for more vegetable variety.
- For a spicier version, include sliced jalapeños or a dash of sriracha.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the components ahead and stir-fry just before serving to maintain the best texture. The beef and vegetables can be prepped and stored separately in the fridge for up to a day.
What’s the best cut of beef for chop suey?
Sirloin is great for its tenderness and flavor, but flank steak or ribeye are also excellent choices. Just remember to slice thinly against the grain.
Can I use frozen vegetables?
Fresh is best for texture, but frozen stir-fry vegetables can work in a pinch. Thaw and drain them well to avoid excess water in your dish.
Summary
This Beef Chop Suey is a quick, flavorful, and versatile stir-fry that’s perfect for busy weeknights. With tender beef, crisp vegetables, and a savory sauce, it’s a dish that’s sure to please.