My own version of Beef Chop Suey with steamed Jasmine rice
500 gr beef fillet (Rump steak also works well) cheaper cuts don’t
1 tsp bicarbonate soda
1 large carrot
1 onion (I used red)
¼ red, green, and yellow peppers (you choose)
2 cups sliced mushrooms
Snow peas, baby corn, and zucchini (all optional but which I added)
100 gr each water chestnuts and bamboo shoots
200 gr bean sprouts
2 tsp garlic and ginger paste
1 bunch chopped spring onion for garnishing.
1 tsp salt
3 dashes of white pepper
1 tsp sugar
1 tbsp Shaoxing rice wine (or dry sherry)
2 tsp cornflour
1 tbsp soya sauce
1 tbsp water
Cornstarch 1 tbsp
Soya sauce 1 tbsp
Oyster sauce 1 tbsp
Sesame oil 1 Tsp
Enough luke-warm water to make a cup
Thinly slice beef, add bicarbonate of soda and leave for 10-15 minutes.
Rinse thoroughly and pat dry. Marinade chicken.
Slice all vegetables.
Heat oil in a wok and add onions with a pinch of salt to taste.
Add peppers and stir-fry for 2 minutes.
Remove and set aside.
Add water chestnuts and bamboo shoots with salt to taste.
Stir one minute and remove.
Add a little more oil to wok add bean sprouts stir for 1 minute and remove.
Add cabbage and carrots.
Sprinkle a little water around the edges to create a little steam.
Add salt to taste. Stir 2 minutes. Remove.
Add snow peas, corn, and zucchini.
Stir 2 minutes then remove.
Add beef to wok, without stirring the beef too much, rather try to turn it over with tongs (it’s difficult I know) when beef changes color then stir until cooked.
Stir in garlic and ginger paste and stir for one minute.
Make a well in the center of the beef and pour in the sauce and allow to boil then mix beef through.
Add all the vegetables to the chicken and mix through.
Sprinkle with chopped spring onion, and serve
Prepared, tried, and tested Melanie Kramar
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