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I haven’t made Chinese food in a while and had a piece of beef fillet and decided on Chinese Beef Fillet Chop Suey which the family finished in no time!
What Is Chop Suey?
Chop suey is a dish in American Chinese cuisine and other forms of overseas Chinese cuisine, consisting of meat (often chicken, fish, beef, shrimp, or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. It is typically served with rice but can become the Chinese-American form of chow mein with the addition of stir-fried noodles.
More Chop Suey recipes to be found on the blog:
Beef Chop Suey with steamed Jasmine ricePrint
Chinese Beef Fillet Chop Suey
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner Recipes
- Cuisine: Chinese-American
Chinese Beef Fillet Chop Suey. A delicious Chinese-American recipe that utilizes beef with water chestnuts, onions, mushroom, and bok choy.
- 500 gr beef fillet (Rump steak also works well) cheaper cuts don’t
- 1 tsp bicarbonate soda
- 1 large carrot
- 1 onion
- 1/4 red, green, and yellow peppers
- 2 cups sliced mushrooms
- Sliced Bok Choy
- 100 gr water chestnuts
- 100 gr bamboo shoots
- 200 gr bean sprouts (optional, can be omitted)
- 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)
- 1 tbsp. soy sauce
- 2 tsp cornflour
- 1 tbsp. water
- 1 tbsp. cornstarch
- 1 tbsp. light soya sauce
- 1 tbsp. Oyster sauce
- 1 tsp sesame oil
- 1/2 cup beef/chicken stock (or water)
Whisk all the ingredients together.
Then follow as per below:
Thinly slice beef, add bicarbonate of soda, and leave for 10-15 minutes.
Rinse thoroughly and pat dry.
Marinade beef. Slice all vegetables thinly and place them in separate bowls.
Heat oil in a wok and add onions with a pinch of salt to taste.
Stir 30 seconds.
Add peppers and stir fry for 1 minute.
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 the mushrooms stir fry for 1 minute. Remove.
Add cabbage/bok choy and carrots.
Sprinkle a little water around the edges to create a little steam.
Add salt to taste.
Stir for 2 minutes. Remove.
Add 2 tbsp oil to wok.
Add garlic and ginger stir few seconds then add beef and stir fry.
When beef changes color you will make a well in the center of the beef and pour in the sauce and allow to bubble, then mix beef through.
Add all the vegetables to beef and mix through.
Sprinkle with chopped spring onion, and serve with plain Jasmine rice.
Prepared, tried, and tested Melanie Kramar from The Recipe Hunter: Tried
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- Serving Size: 1
- Calories: 626
- Sugar: 11
- Sodium: 1329
- Fat: 35
- Saturated Fat: 13
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 6
- Protein: 49
- Cholesterol: 136