Beef Chop Suey Recipe: A Classic Chinese-American Stir Fry

Chop suey is a stir-fried dish that typically features meat (such as beef and chicken), eggs, and a variety of vegetables in a light, savory sauce. Served over rice or noodles, it's one of the cornerstones of Chinese-American cuisine.

The phrase "chop suey" comes from the Cantonese word "tap seui" (雜碎), meaning "mixed pieces." And that's exactly what the dish is—a harmonious medley of ingredients stir-fried together to create a delicious, satisfying meal.

Contrary to popular belief, chop suey did not originate in China. Instead, it's believed to have been invented by Chinese immigrants in the United States in the 19th century, particularly during the California Gold Rush. The dish likely began as a creative way to use leftovers or mix available vegetables and proteins into something delicious and nourishing.

Why Beef Chop Suey?

While chop suey can be made with almost any protein, beef adds a deep, umami-rich flavor and a tender texture that pairs beautifully with the sauce and crunchy vegetables. When appropriately prepared, thin slices of marinated beef cook quickly and soak up the flavors of garlic, soy sauce, and aromatics.

Beef chop suey is:

1. Quick and easy to make — ready in 30 minutes or less.
2. Nutritious and balanced, with lean protein and lots of vegetables.
3. Customizable, allowing you to use your favorite veggies and cuts of beef.
4. Perfect for meal prep — it reheats well and keeps in the fridge.

Ingredients in Beef Chop Suey

The beauty of chop suey is its flexibility. You can use whatever vegetables you have on hand, but here are the classic ingredients that make this dish shine:

Protein:

Beef sirloin, flank steak, or ribeye (thinly sliced against the grain)Optional: a dash of cornstarch and soy sauce for marinating

Vegetables:

• Bean sprouts – add crunch and freshness
• Celery – for that iconic chop suey texture
• Bell peppers – red or green for sweetness and color
• Onions – for aromatic depth
• Carrots – sliced thinly for color and sweetness
• Cabbage or bok choy – adds body and texture.
• Mushrooms – for an earthy touch (shiitake or button)
• Snow peas or snap peas – optional for crunch

Aromatics:

• Garlic
• Ginger
• Scallions
• Sauce:
• Soy sauce
• Oyster sauce
• Sesame oil
• Cornstarch slurry (cornstarch mixed with water to thicken)
• Beef broth or water
• Sugar (a pinch to balance saltiness)
• White pepper or black pepper

Optional:

Red chili flakes if you like it spicy

How to Make Beef Chop Suey (Step-by-Step Recipe)

Step 1: Prep Your Ingredients

• The key to a good stir-fry is mise en place—having everything prepped and ready to go. This dish cooks fast, so you don’t want to chop while your beef overcooks.
• Slice the beef thinly against the grain.
• Julienne, or slice all your vegetables evenly.
• Mince the garlic and ginger.
• Mix the sauce ingredients in a small bowl: 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, ½ cup beef broth, 1 tsp sugar, and a cornstarch slurry (1 tsp cornstarch + 2 tbsp water).

Step 2: Marinate the Beef (Optional but Recommended)

• Marinate the beef slices in 1 tbsp soy sauce, 1 tsp cornstarch, and a dash of sesame oil. Let it sit for 10–15 minutes while you prep the veggies. This adds flavor and keeps the beef tender.

Step 3: Stir-fry the Beef

• Heat 1 tbsp of neutral oil (like vegetable or canola) in a wok or large skillet over high heat. When it’s hot, add the beef in a single layer. Stir-fry for 1–2 minutes until browned but not fully cooked through. Remove and set aside.

Step 4: Stir-fry the Vegetables

• In the same wok, add a bit more oil if needed. First, add garlic and ginger, stir until fragrant (about 30 seconds), then toss in the firmer vegetables—carrots, celery, and onions.
• After a minute or two, add mushrooms, cabbage, and bell peppers. Stir-fry until vegetables are just tender-crisp. Then add the bean sprouts and snow peas (these cook quickly).

Step 5: Combine and Sauce It

• Return the beef to the wok. Give your sauce a quick stir (the cornstarch tends to settle), and pour it into the pan. Toss everything together so the sauce coats the beef and vegetables. Cook for another 1–2 minutes until the sauce thickens and the beef is cooked.
• Taste and adjust seasoning—add more soy sauce for salt, more sugar for balance, or a splash of vinegar if you like it tangy.

Step 6: Serve

• Serve your beef chop suey hot over steamed jasmine rice, fried rice, or noodles. If desired, garnish with scallions or sesame.

Tips

• Cut beef against the grain – This ensures tenderness and a better bite.
• Use high heat – Stir-frying is about fast cooking at high temps. Don’t overcrowd the pan.
• Prep everything beforehand – You won’t have time to chop mid-cook.
• Customize the vegetables – Go with what you love or what’s in the fridge.
• Balance your sauce – Adjust soy, sugar, and broth to taste. A slight acidity (vinegar) can brighten it up.

Variations and Substitutes

• Low-Carb: Serve over cauliflower rice or shirataki noodles.
• Gluten-Free: Use tamari instead of soy sauce, and check that your oyster sauce is GF.
• Spicy: Add chili paste or fresh chopped chilies for heat.
• Protein Swap: Try chicken, shrimp, tofu, or instead of beef.
• Sauce Swap: Add hoisin or black bean sauce for a different flavor twist.

The Cultural Legacy of Chop Suey

Chop suey isn’t just a recipe—it’s a part of culinary history. As a Chinese-American creation, it symbolizes the blending of cultures and the adaptability of food traditions in new lands. Despite criticism from culinary purists, chop suey helped pave the way for the widespread popularity of Chinese food in the West. It opened doors for more regional, authentic Chinese cuisines to be appreciated.

In a way, beef chop suey meat is the gateway dish—simple, flavorful, and satisfying; it has roots in immigrant ingenuity and has evolved in American kitchens.

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