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
- 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.
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