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Beef Chop Suey with Steamed Jasmine rice

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My own version of Beef Chop Suey with steamed Jasmine rice

Beef Chop Suey with Steamed Jasmine rice
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Beef Chop Suey with Steamed Jasmine Rice

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I haven’t made Chinese food in a while and had a piece of beef fillet and decided on Beef Chop Suey which the family finished in no time!

  • Author: EsmeSalon
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 5 servings depending on size 1x
  • Category: Dinner
  • Method: Moderate
  • Cuisine: Chinese

Ingredients

Units Scale

Meat

  • 500 gr beef fillet (Rump steak also works well) cheaper cuts don’t
  • 1 tsp bicarbonate soda
  • 1/4 cabbage
  • 1 large carrot
  • 1 onion (I used red)
  • 1/4 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 of water chestnuts and bamboo shoots
  • 200 gr bean sprouts
  • 2 tsp garlic and ginger paste
  • 1 bunch of chopped spring onion for garnishing.

Marinade

  • 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

Sauce

Instructions

  1. Thinly slice beef, add bicarbonate of soda and leave for 10-15 minutes.
  2. Rinse thoroughly and pat dry.
  3. Marinade meat.
  4. Slice all vegetables.
  5. Heat oil in a wok and add onions with a pinch of salt to taste.
  6. Add peppers and stir-fry for 2 minutes.
  7. Remove and set aside.
  8. Add water chestnuts and bamboo shoots with salt to taste.
  9. Stir for one minute and remove.
  10. Add a little more oil to the wok add bean sprouts stir for 1 minute and remove.
  11. Add cabbage and carrots.
  12. Sprinkle a little water around the edges to create a little steam.
  13. Add salt to taste.
  14. Stir for 2 minutes. Remove.
  15. Add snow peas, corn, and zucchini.
  16. Stir for 2 minutes then remove.
  17. 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.
  18. Stir in garlic and ginger paste and stir for one minute.
  19. Make a well in the center of the beef and pour in the sauce and allow to boil then mix beef through.
  20. Add all the vegetables to the chicken and mix through.
  21. Sprinkle with chopped spring onion, and serve.

Notes

Prepared, tried, and tested by Melanie from The Recipe Hunter: Tried and Tested Recipes from Home Chefs

Nutrition

  • Serving Size: 1 bowl
  • Calories: 287
  • Sugar: 8.9 g
  • Sodium: 1080.3 mg
  • Fat: 4.8 g
  • Carbohydrates: 31.7 g
  • Fiber: 9 g
  • Protein: 31.5 g
  • Cholesterol: 60 mg

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Beef Chop Suey with Steamed Jasmine rice
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