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Home » Recipes » Asian Takeout

Easy Beef Chop Suey

Published: Mar 15, 2023 · by Khin · This post may contain affiliate links.

Jump to Recipe

Popular Chinese-American Beef Chop Suey recipe, made with tender beef slices, colourful vegetables and glossy stir fry sauce. This dish is so easy to cook at home and tastes just like you've had at your favourite Chinese restaurant.

A white plate containing stir fried beef steak and vegetables with glossy sauce.

If you would like to make a quick version of chop suey, feel free to check out Chicken Chop Suey or Prawns Chop Suey recipes. They are so good too!

Jump to:
  • What is Beef Chop Suey?
  • Why do we love this dish
  • Prepare the Ingredients
  • How to cook it
  • Ingredients and variations
  • Top Tips
  • Common Questions
  • 📖 Recipe
  • 💬 Reviews

What is Beef Chop Suey?

Beef Chop Suey is a famous American-Chinese stir-fried beef and vegetables loaded with a savoury sauce. It is usually served over a bed of plain rice or noodles. One of the most ordered stir-fried dishes on the menu of Chinese takeaways and restaurants. There is no precise method or ingredients to make this dish. You can add your choice of meat, seafood, and vegetables and make it your own-style chop suey.

In this recipe, I am sharing our family's favourite easy beef chop suey with vegetables. Following is a quick guide with photo instructions and detailed measurements on the recipe card at the bottom of this page.

Why do we love this dish

This dish is loaded with varieties of vegetables which are very healthy and nutritious. It's cheaper and faster than ordering from takeout. You can easily cook it at home with cupboard-friendly Asian basic stir-fry sauces and fridge-friendly vegetables. A very versatile stir fry dish that all the ingredients that can be adjusted to your own preference. Even the vegetable hater will gobble up the whole plate in no time!

Prepare the Ingredients

Before heating the wok, prepare and gather the essential ingredients. First, you need to marinate the beef, then prepare vegetables and chop suey sauce.

4 image collage showing how to prepare beef, vegetables, and stir-fry sauce.

1 Marinating Beef - First cut the beef into thin strips or slices against the grain and place it in a bowl. Then add soy sauce, cornstarch, baking soda, sugar, and sesame oil. Mix it everything well and set it aside and marinate for at least 15 minutes or up to 30 minutes.

2 Make Chop Suey Sauce - In a small bowl combine, water, light soy sauce, dark soy sauce, oyster sauce, sugar, and sesame oil. Whisk until sugar is dissolved and set it aside.

3 Prepare the vegetables - Wash and cut the vegetables into thin slices or small bite-size pieces.

4 Make cornstarch slurry - Mix one and a half teaspoons of cornstarch with three tablespoons of water and mix it well. Corn starch slurry is essential to make the sauce glossy and thick.

How to cook it

4 image collage showing how to stir fry beef and vegetables with sauce.
  1. Heat the large wok/pan over medium-high heat. Drizzle 2 tbsp of oil and sear the beef for 2-3 minutes or until the beef is charred. Then flip the beef slices and stir fry for another 1-2 minutes until no longer pink. Remove the beef from the pan and set it aside.
  2. Wipe clean any crumbles and burnt bits left in the remaining pan. Drizzle 1 tbsp of oil and stir-fry the garlic and onions for a few seconds until fragrant. Follow by broccoli, baby corn, carrot, and mushroom. Next, add celery and mangetout.
  3. Pour the sauce into the pan and bring it to a simmer. Place the cooked beef back in the pan and add the bean sprouts and make a quick toss.
  4. Add cornstarch slurry and stir everything well until the sauce is thick and glossy. Serve immediately with plain rice or noodles.

Ingredients and variations

Labelled ingredients displayed on the wooden table.

What type of beef to use? You don't have to use the expensive steak cut. You can use rump, chuck, ribeye, sirloin steak, etc.

Beef substitute - Chop suey can also be made with chicken, prawns, squid, pork, etc.

For vegetarians and vegans - tofu, vegan meat, mushroom, tempeh, and seitan, are great meat-free protein choices.

Vegetables - I used mushrooms, carrots, baby corn, mangetout, bean sprouts, and tenderstem broccoli. You can add your choice of stir-fried veggies. Bell peppers, bamboo shoots, water chestnuts, cauliflower, bok choy, pak choy, kai lan ( Chinese broccoli ), and choy sum ( mustard leaves ) are great options.

Top Tips

  • Velveting is the Chinese cooking secret to achieving the moist and tender beef result. So make sure you don't skip the meat velveting process ( marinating step ).
  • You might want to adjust the sauce consistency by adding more cornstarch slurry if needed.
  • Do not dump all the vegetables at one time. Start with the hard vegetables first and follow with the tender vegetables.
  • Overcooked beef and vegetables can be tough, soggy, and unappealing. So make sure not to overcook them and fry over medium-high heat with a large wok or pan.

Common Questions

How to serve this dish?

Beef chop suey is typically served with plain rice but stir-fried plain chow mein noodles are also a popular combination at Chinese takeout and restaurants.

Is this dish healthy?

This dish is approximately 275kcal per serving without rice or noodles. Loaded with beef and plenty of vegetables. It's a simple, quick, nutritious, and healthy Chinese stir fry dish that both kids and adults can enjoy.

How to cook for a crowd?

You can easily double or triple the ingredients and cook in batches. Use a large wok/pan that can distribute the heat evenly to all the ingredients.

What is the meaning of Chop Suey?

Chop Suey means ' Odds and Ends ' in Mandarin Chinese and it means a combination of leftovers or miscellaneous pieces. American-Chinese stir-fried dish with a choice of protein and plenty of vegetables smothered in a savoury thick sauce.

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📖 Recipe

A white bowl containing plain rice, topped with beef chop suey.

Easy Beef Chop Suey

Simple quick Chinese beef chop suey recipe made with tender beef slices, colourful vegetables and glossy stir fry sauce. Serve with plain rice, fried rice, or chow mein noodles. It easy to prepare and tastes just like you've had at your favourite Chinese restaurant.
5 from 19 votes
Print Pin Rate
Course: Main Course
Cuisine: American-Chinese, Chinese
Prep Time: 30 minutes minutes
Cook Time: 10 minutes minutes
Servings: 4
Calories: 275kcal
Author: Khin

Equipment

  • 1 Large wok or pan

Ingredients

  • 250 grams Beef steak Rump, chuck, ribeye, sirloin, or choice of tender steak cut. ( About 8.8oz )
  • 2-3 clove Garlic Minced or finely chopped
  • ½ Onion Cut thin slices
  • 8-10 stalks Tenderstem broccoli/broccolini Cut 2" pieces. Or regular broccoli head
  • 8-10 Baby corn Cut half lengthwise
  • 1 Carrot Cut matchstick pieces
  • 2 stalks Celery Cut thin strips
  • 8-10 Mushrooms Shiitake, button, portobello, or white mushroom, Cut small pieces
  • 8-10 Snow peas/mangetout Snap and remove both tips and string.
  • handful Bean sprouts Rinsed with water
  • 2-3 tbsp Cooking oil Vegetable or neutral flavour oil
  • Corn starch slurry ( 1 tsp corn starch mixed with 2 tbsp water in a small bowl )

Marinade ingredients

  • 1 tsp Cornstarch Or potato starch
  • 1 tsp Light soy sauce Or regular all-purpose soy sauce
  • 1 tsp Shao Xing wine Chinese cooking rice wine Or Japanese mirin or rice vinegar
  • 1 tsp Sugar brown or white
  • ¼ tsp Baking soda to tenderize the meat
  • 1 tsp cooking oil Vegetable oil, sunflower, canola, or sesame oil

Chop Suey Sauce

  • 3 tbsp Water
  • 1 tsp Brown sugar Or regular white sugar
  • 1 tsp Dark soy sauce
  • 1 tbsp Light soy sauce
  • 2 tbsp Oyster sauce
  • 1 tsp Sesame oil
  • ⅛ tsp White pepper powder

Instructions

Prepare the ingredients

  • Cut the beef steak into thin slices or thin strips against the grain. Place the beef slices into a bowl and add marinade ingredients. Mix it well and set them aside for 10-15 minutes. Combine the sauce ingredients in a small bowl and set it aside.

Make a stir fry

  • Heat the large wok/pan over medium-high heat. Drizzle 2 tbsp of oil and sear the beef for 2-3 minutes or until the beef is charred. Then flip the beef slices and stir fry for another 1-2 minutes until no longer pink. Remove the beef from the pan and set it aside.
  • Wipe clean any crumbles and burnt bits left in the remaining pan. Drizzle 1 tbsp of oil and stir-fry the garlic and onions for a few seconds until fragrant. Follow by broccoli, baby corn, carrot, and mushroom. Next, add celery and mangetout.
  • Pour the sauce into the pan and bring it to a simmer. Place the cooked beef back in the pan and add the bean sprouts and make a quick toss.
  • Add corn starch slurry and stir everything well until the sauce is thick and glossy. Serve immediately with plain rice or noodles. Ingredients and variations

Notes

  • Protein choice - instead of beef steak you can also use chicken breast, thigh, pork,  prawns/shrimp, squid, etc. 
  • Vegetables - it is not necessary to add the exact same vegetables used in this recipe. You can add your choice of vegetables. Bamboo shoots, water chestnuts, Chinese broccoli, bok choy, pak choy, or bell peppers, can be also added. 
  • Vegetarian or vegan options - swap beef with tofu, dried shiitake mushroom, fresh mushroom, tempeh, seitan, etc. 
  • Substitute for Shao Xing wine - You can add Japanese mirin or dry sherry wine. For non-alcohol cooking, you can omit cooking wine or use rice vinegar. 
  • To serve - chop suey goes really well with cooked plain rice or noodles. 
  • Reheating - leftovers can be reheated in the microwave or in the pan for 1-2 minutes or until hot. 
  • Storage - do not recommend freezing but you can keep it in the fridge in an airtight container for a couple of days. 

Nutrition

Calories: 275kcal | Carbohydrates: 16g | Protein: 15g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 38mg | Sodium: 899mg | Potassium: 322mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3001IU | Vitamin C: 23mg | Calcium: 37mg | Iron: 2mg
Tried this Recipe? Pin it for Later!Mention @KhinsKitchen or tag #KhinsKitchen!
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Reader Interactions

Comments

  1. Camilla Myrseth says

    August 17, 2024 at 11:43 am

    5 stars
    Thank you, made it for the first time last night- delicious! The whole family loved it. Will make this a regular in our dinner rotation 🤩

    Reply
    • Khin says

      August 19, 2024 at 12:56 pm

      So glad that you enjoyed it, Camilla.

      Reply
  2. Liezel Willers says

    July 13, 2024 at 2:29 pm

    5 stars
    My go to recipe, my family loves it. Currently busy making one again. Thanks for the lovely recipes

    Reply
    • Khin says

      August 21, 2024 at 2:38 pm

      Glad you enjoyed it, Liezel! Thanks for trying it out and sharing feedback with us.

      Reply
  3. Eleni says

    March 02, 2024 at 1:37 am

    5 stars
    Thank you Khin for this great recipe!
    I have made it many times now and it is a family favourite, especially with the grandkids.
    I add water chestnuts and bean sprouts and sometimes red peppers.
    I do use tablespoon measurements instead of teaspoons which gives it a richer flavour for our tastebuds.
    I

    Reply
    • Khin says

      March 23, 2024 at 9:41 pm

      That sounds so delicious with crunchy water chestnuts and bean sprouts! I love the idea of adjusting the sauce. Thanks for sharing lovely feedback, Eleni.

      Reply
  4. Lubo Lindak says

    December 15, 2023 at 3:17 pm

    Reálny simple recipe and very tasty meal. I liked it very much and I can recommend it to everyone, who loves chinese food.

    Reply
    • Khin says

      December 16, 2023 at 11:05 pm

      Thanks, Lubo. Glad that you enjoy this recipe.

      Reply
  5. Grace L. says

    November 17, 2023 at 12:47 am

    5 stars
    Made this tonight and served over rice with a simple side salad with ginger dressing. It was absolutely delicious. I used beef tenderloin, onions, carrots, broccolini, mushrooms, snow peas, celery and water chestnuts (in lieu of bean sprouts). It came together very easily and exactly as the recipe is written. Thanks so much. This is my first time making beef chop suey. No more takeout for us! I will be sure to try your other recipes. Thank you!

    Reply
    • Khin says

      November 19, 2023 at 8:48 pm

      Love it with celery and water chestnuts. Very glad that you enjoyed this recipe and thank you for sharing your feedback.

      Reply
  6. Jill C Snow says

    August 26, 2023 at 1:17 pm

    I made this last night. For the veggies I used bamboo shoot, water chestnuts, carrot celery, mushroom, bean sprouts. I tripled the sauce and doubled the marinade. It was out of this world, Even my husband said this was better than carryout. Thankyou for the recipe.

    Reply
  7. Happy Cooking says

    April 18, 2023 at 2:57 am

    5 stars
    Excellent recipie !!! Thank you

    Reply
  8. Stacy M says

    April 07, 2023 at 5:51 pm

    5 stars
    I’ve tried it yesterday. It turns out delicious and tastes better than my local Chinese takeout. All my grandchildren loved it. Now I am going to try more of your recipes.

    Reply
    • Khin says

      April 07, 2023 at 5:52 pm

      Thanks for trying it out and sharing your feedback. Glad that you and your grandkids enjoyed this recipe.

      Reply
5 from 19 votes (13 ratings without comment)

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Hi, I'm Khin! This blog is all about my family home cooking recipes. I want to share how to make delicious meals from simplest method with step-by-step cooking videos.

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