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    You are in: Home / Chinese / Beef Chop Suey Recipe
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    Beef Chop Suey

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on March 15, 2005

      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.

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    • on January 23, 2005

      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.

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    Nutritional Facts for Beef Chop Suey

    Serving Size: 1 (521 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 462.3
     
    Calories from Fat 77
    16%
    Total Fat 8.6 g
    13%
    Saturated Fat 2.3 g
    11%
    Cholesterol 44.6 mg
    14%
    Sodium 2897.4 mg
    120%
    Total Carbohydrate 72.3 g
    24%
    Dietary Fiber 8.2 g
    33%
    Sugars 18.0 g
    72%
    Protein 26.7 g
    53%

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