Total Time
40mins
Prep 25 mins
Cook 15 mins

Easy to make, and also very adaptable. Chop suey is the classic Chinese-American dish. This one's mainly a vegetable dish with beef added for extra flavor.

Ingredients Nutrition

Directions

  1. Cut beef into thin slices and marinate in a mixture of the next 6 ingredients for 10-15 minutes.
  2. Heat a little oil and saute the onions& celery until onion is transparent, and set aside.
  3. Stir-fry the carrots, mushrooms, sprouts and bamboo individually for 1 minute each (order doesn't matter)& set aside.
  4. Saute the ginger for 1 minute, add the cabbage and cook for another minute.
  5. Add the rest of the vegetables, mix well and add a tsp of sugar and 2 tsp salt or salt and sugar to taste.
  6. Remove vegetables and set aside.
  7. Heat a little oil and saute the garlic.
  8. Add the marinated beef and cook for 2 more minutes.
  9. Mix together the remaining 4 ingredients and stir into the beef.
  10. Cook until cornstarch is clear and pour beef over the vegetables.
  11. Serve chop suey over rice.
Most Helpful

3 5

This was good but it was a lot of work. Maybe i would get more efficient if I did it more often. Because I was using a cheap cut of stewing beef, I cooked it in my little crockpot with a can of beef broth and some red pepper flakes for most of the day, which turned out very moist and tender. I then used the broth from the meat instead of the water. The part that I found cumbersome was the stir frying of each of the vegetables individually. I was also not quite sure how you are supposed to crush ginger. I put it through my garlic press and the ginger flavor was quite pronounced. I ended up with quite a mess in the kitchen to clean up. DH liked it a lot; DD and DS preferred to just have the egg rolls and egg drop soup that I served along side.

4 5

I've resolved to learn to cook Chinese food and started with this one and now I'm hooked! I'm glad I made a double batch because I could eat this for a month. The only thing I did different was I added more than double the amount of salt to the vegetables. Guess I was going for that restaurant MSG taste.