Beef Chop Suey combines tender bites of golden brown steak with onion, celery, carrots, mushrooms, snow peas, and water chestnuts, all in a tasty and simple five-ingredient sauce. This easy recipe is better than takeout and is customizable to what vegetables you might have in the refrigerator.
How to make Beef Chop Suey
First, in a medium bowl, whisk the beef broth, soy sauce, rice wine, sesame oil, and cornstarch together. Set the bowl aside for a few minutes. Then in a separate bowl, toss the beef with 1 tablespoon of cornstarch. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat, and brown the steak on both sides. Work in batches, so you don’t crowd the pan, and add more vegetable oil if needed. Remove the steak to a plate or bowl and cover it to keep it warm.
If needed, heat a little more vegetable oil in the skillet. Add the onion, celery, carrots, and mushrooms. Cook until the mushrooms are brown and the other vegetables are crisp tender. Add the snow peas in the last minute of cooking. Reduce the heat to low and add the garlic and water chestnuts, cooking for about 1 minute. Move the veggies to the plate with cooked beef.
Whisk the sauce again and add it to the skillet over medium heat. Bring the mixture to a low boil and cook until thickened, whisking several times. Add the cooked veggies and beef back to the skillet and toss to coat. For best results, serve promptly.
Recipe Tips
- Stir fry recipes move fast. Have what you need cut and ready to go and close to your stovetop.
- You can use top sirloin, tenderloin, ribeye, and New York strip steak. Try ground beef for a more frugal approach or for a change of taste try chicken, shrimp, or pork.
- Snow peas cook fast and will not remain crisp tender if cooked too long. Keep that in mind as you proceed with the recipe. Snow peas are also better if you remove the string.
- Chop the carrots thin, so they soften a little bit while stir-frying.
- Mirin is sweet rice wine. It can be difficult to find, but if you can, it is delicious and adds flavor with a touch of sweetness to many Asian recipes.
- Cook meat in a single layer so it can sear against the skillet.
- Add a few red pepper flakes, a little sambal oelek (chili paste), or a little sriracha if you like a little kick.
- Try adding other veggies like bell peppers, bean sprouts, zucchini, snap peas, baby corn, cauliflower rice, or onions.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.
What goes well with Beef Chop Suey
- White rice or brown rice
- Crab Rangoon
- Lo Mein Noodles
- Egg Drop Soup
- Ramen Noodles
- Wonton Soup
- Zoodles
- Gyoza
More stir-fry recipes
Beef Chop Suey
Ingredients
Sauce
- ¾ cup low sodium beef broth
- 3 tablespoons low sodium soy sauce
- 2 tablespoons rice wine or mirin
- ½ teaspoon sesame oil
- 1 tablespoon cornstarch
For the Rest of the Dish
- 1-1 ¼ lbs beef steak cut in thin bite size pieces
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 medium onion cut in half moon slices
- 2 ribs celery chopped
- 2 large carrots chopped
- 8 ounces cremini mushrooms or white button mushrooms sliced
- 1 1/2 cups snow peas
- 2 cloves garlic minced
- 1 8 ounce can water chestnuts, drained
Instructions
- In a medium bowl, whisk the beef broth, soy sauce, rice wine, sesame oil, and cornstarch. Set the bowl aside for a few minutes.
- In a separate bowl, toss the beef with 1 tablespoon of cornstarch. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat, and brown the steak on both sides. Work in batches, so you don’t crowd the pan, and add more vegetable oil if needed. Remove the steak to a plate or bowl and cover it to keep it warm.
- If needed, heat a little more vegetable oil in the skillet. Add the onion, celery, carrots, and mushrooms. Cook until the mushrooms are brown and the other vegetables are crisp tender. Add the snow peas in the last minute of cooking.
- Reduce the heat to low and add the garlic and water chestnuts, cooking for about 1 minute. Move the veggies to the plate with the cooked beef.
- Whisk the sauce again and add it to the skillet over medium heat. Bring the mixture to a low boil and cook until thickened, whisking several times. Add the cooked veggies and beef back to the skillet and toss to coat. For best results, serve promptly.
Notes
- Stir fry recipes move fast. Have what you need cut and ready to go and close to your stovetop.
- You can use top sirloin, tenderloin, ribeye, and New York strip steak. Try ground beef for a more frugal approach or for a change of taste try chicken, shrimp, or pork.
- Snow peas cook fast and will not remain crisp tender if cooked too long. Keep that in mind as you proceed with the recipe. Snow peas are also better if you remove the string.
- Chop the carrots thin, so they soften a little bit while stir-frying.
- Mirin is sweet rice wine. It can be difficult to find, but if you can, it is delicious and adds flavor with a touch of sweetness to many Asian recipes.
- Cook meat in a single layer so it can sear against the skillet.
- Add a few red pepper flakes, a little sambal oelek (chili paste), or a little sriracha if you like a little kick.
- Add other veggies like bell peppers, bean sprouts, zucchini, snap peas, baby corn, cauliflower rice, or onions.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.
Nutrition
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Pedja
The other day, I was looking for a fast beef recipe with a lot of vegetables. Thank you for this recipe!
Eileen M Loya
Delicious and healthy! I love snow peas so this recipe was a must make. I like one-pan meals, so this recipe is perfect for lazy weekdays.
Luna S
The meat looks like it came out pretty tender! I need to try this out.
Beth Pierce
Thanks, Luna! Enjoy!
Stephanie
This is an excellent beef chop suey recipe the entire family liked. We enjoyed everything from the tender beef slices to the crunchy water chestnuts!
Beth Pierce
Thanks, Stephanie! So glad that your family liked the chop suey!
Kimberley Asante
What a delicious recipe. It’s really good. I will be making this again.
Beth Pierce
Thanks, Kimberley! So glad that you liked the chop suey!
Shirley
I have a piece of steak beef in the freezer tooo long,.cyrovaced (sp). Would like to marinate first, to tenderize to use in this recipe. Suggestions?
Thinking of the baking sofa technique also, which I’m trying to recall.
Thanking you.
Zab Zaria
This recipe is incredibly delicious and easy to make. It is my favorite chop suey recipe!
Catalina
This is my type of dinner! I love how flavorful this beef is!
Annette
Mmm, this was great! I had never tried making beef chop suey before. I loved the water chestnuts in it.
Tammy
Yum! Sounds so good! I love making takeout at home..it’s such a treat 😀
Lavanda Michelle
Wow, what an amazing chop suey recipe! The whole family absolutely loved it, and it was definitely a step up from takeout. The dish is so comforting and filled with a wonderful blend of flavors that just make your taste buds sing!
Beth Pierce
Thanks, Lavonda! I am so glad that you liked it! It makes my taste buds sing too!
Sandra
Such an amazing meal!! So comforting and packed full of flavors!
Beth Pierce
Thanks, Sandra! So glad that you enjoyed the chop suey.
Lisa
Great chop suey recipe. The whole family loved it and it was so much better than takeout.
Celebrate Woman Today
I really like this recipe. Saved it to make it next week. The best part of it is its sauce.
Becky
What a yummy recipe and healthy too. This is something my family and I will definitely try. Thanks for sharing it!
Beth Pierce
My pleasure, Becky!
Julie dominguez
If I use chicken can I use chicken broth or stay with beef broth
Beth Pierce
Chicken broth, please.
Amanda
This looks like an amazing dinner to make the whole family!
Michael Horvath
Use sirloin in the recipe. Meat didn’t come out that well didn’t have a lot of beef flavor in the dish. Added two tablespoons of oyster sauce to kick up the beef flavor. All in all excellent flavor added red pepper flakes to give a little heat. And even have some left over for lunch.