If you love classic chop suey but want something rich, tender, and bursting with flavor, this Beef Chop Suey takes it up a notch. Velveted beef, vibrant tender vegetables, and a thick glossy sauce that brings the Chop suey together and delivers that old style Chinese restaurant flavor.
Servings: 4
Ingredients
- 1 lb Beef - thinly sliced across the grain
- 2 Tbl Fat
Velveted Beef
- 1 Tbl Cornstarch, Shaoxing Wine, Soy Sauce - each
- 1 tsp Sesame Oil
- 1/2 tsp Baking Soda
Vegetables
- 8 Leaves Napa - chopped into 1 inch pieces
- 2-3 Cloves Garlic - finely chopped or julienne
- 1 Med Onion - each half quartered
- 1 Med Carrot - thinly sliced on an angle
- 1 Stalk Celery - thinly sliced on an angle
- 1-3 Whole Long Green Pepper - optional, sliced and seeds removed is for added heat
- 1 C Bean Sprouts - Optional
- 1-3 Stalks Green Onions - Optional
Chop Suey Sauce
- 1 1/2 C Water
- 2 Tbl Potato Starch - or Cornstarch
- 1 Cube Beef Bouillon - or equivalent in beef broth powder
- 1/2 Tbl Sugar - or more
- 1/2 tsp Sea Salt & MSG - each
- 1/8 tsp White Pepper & Cream of Tartar - each
Instructions
- Velveted Beef: Combine the velveted beef ingredients together in a bowl and add the thinly sliced beef to toss and mix. Set aside for at least 30 minutes. Combine into another bowl the Chop Suey Sauce and mix.
- Hard Vegetables: Fill the wok up halfway with water and bring to a boil. Add hard cooked vegetables (Carrots, Celery, Broccoli) and boil until just tender, Check the tenderness, it should just be done, about 3-5 minutes. Scoop out and set aside.
- Simmered Beef: Add the Beef to the boiling water and mix. Return to a full boil, scoop out and set aside. Empty the water out and clean the wok. Or optionally flash fry as below.Flash Fried Beef: Another option is to flash fry the Beef. After simmering the hard vegetables until tender, empty the water out and dry the wok. Add enough oil to have the beef submerged and heat over max heat until it hits 300F. Add the beef and fry for about 1 minute. Scoop the beef out and set aside and empty the oil out. Return the Wok to the burner.
- Stir Frying: Heat the wok up over max heat and wait until it starts to smoke. Add the fat and immediately follow with the beef. Stir fry about 30 seconds, Add all quick cook vegetables (Napa, Onion, Long Green Pepper, White parts of the green onions if using) and stir fry for about 3 minutes.
- Chop Suey: Turn the heat down to medium and add previously boiled vegetables and the Chop suey sauce and mix through. Include any quick cook vegetables like the tops of green onions or bean sprouts if using. Once thickened, serve right away. If using a beef bouillon cube, ensure that it is completely dissolved. Optionally you can include the starch and an equal amount of cold water to mix (Slurry), separate from the chop suey sauce, and add in very last after the bouillon cube has dissolved completely to thicken the sauce.
Notes
Consistency: Adjust the consistency by adding more water and mixing to thin out or adding a cornstarch slurry (equal amounts of Starch & Cold Water mixed well) over medium heat, a little at a time until the sauce is thickened to the desired thickness.