Easy Beef Chop Suey is a quick and delicious beef dish featuring tender strips of steak and crisp vegetables in a savory, flavorful sauce. Simple ingredients make it easy to make a flavorful Asian-inspired dish at home. Ready in just 30 minutes, it's the perfect option for a satisfying weeknight meal.
Stir fries are my favorite because they're packed with flavor and guarantee that dinner will be ready in no time. Whether it's a busy weeknight or a relaxed evening, I can always count on a stir fry to deliver a satisfying meal fast. The beauty of a stir fry is how quickly everything comes together, allowing me to enjoy a delicious, flavorful dish without spending too much time in the kitchen.
This beef chop suey recipe is a go-to favorite because it’s so simple and easily customizable. The sauce is a classic Asian-style blend of ingredients I always have on hand, providing a savory base that’s not too sweet or spicy but still full of flavor. I love that I can easily swap in my favorite vegetables or add a little heat if I’m in the mood for spice. Plus, it pairs perfectly with either rice or noodles, making it an incredibly versatile dish.
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Ingredients
- Beef strips – Look for pre-sliced beef strips at the store, or slice a boneless NY strip or sirloin steak into 2-inch strips. Choose a tender cut for the best texture.
- Soy sauce – Opt for low-sodium soy sauce to control the salt level in the dish.
- Oyster sauce – This adds umami and depth to the sauce. Look for a good-quality oyster sauce for the best flavor.
- Cornstarch – Used to thicken the sauce. Make sure it’s fresh for optimal thickening power.
- Brown sugar – Light or dark brown sugar both work. The darker variety adds a slightly richer flavor.
- Rice wine vinegar – Adds a bit of tang. If you don't have rice wine vinegar, white wine vinegar can be a good substitute.
- Sesame oil – A little goes a long way, so just a small amount is needed. Use toasted sesame oil for the best flavor.
- Garlic – Fresh garlic works best. Mince or finely dice it to distribute the flavor evenly.
- Oil – A neutral oil like vegetable or canola oil works best for stir-frying.
- Onion – Slice into wedges to create larger pieces that hold up well in the stir fry.
- Celery – Slice thinly so it cooks quickly and remains crunchy.
- Red bell pepper – Slice into strips or chunks, removing the seeds and membrane.
- Carrots – Peel and slice thinly to ensure they cook quickly and evenly.
- Snow peas – Trim the ends, and use them whole for a fresh, crisp bite.
- Water chestnuts – Buy them canned or fresh. They add a nice crunch.
See recipe card for quantities.
How to Make Beef Chop Suey
- Step 1: To make the sauce, add the beef broth, soy sauce, oyster sauce, cornstarch, brown sugar, rice wine vinegar, sesame oil, and garlic to a medium mixing bowl. Whisk until well combined and set aside.
- Step 2: Heat the oil in a large skillet over a high heat. Add the beef strips in 2-3 batches and cook, stirring, until just browned all over. Remove from the skillet and set aside. Reduce the heat to medium-high.
- Step 3: Add the onion, celery, bell pepper and carrots to the skillet. Cook, stirring, for 4 minutes or until softened. Add the snow peas and chestnuts and cook, stirring, for 1 minute or until the snow peas have just softened.
- Step 4: Return the beef strips to the vegetables along with the sauce. Cook, stirring, for 2 minutes or until the beef has warmed through and the sauce has thickened. Remove from the heat and serve.
Hint: Serve with rice or Asian noodles for a complete meal.
Variations/ Substitutions
- Swap the Meat - Instead of beef, use chicken, pork, shrimp or tofu for a different protein. Thinly sliced chicken breast or thighs are also a favorite. You can also use ground beef instead of sliced beef.
- Vegetables - Feel free to swap out any of the vegetables based on what you have on hand or your preferences. Broccoli, mushrooms, bok choy, bean sprouts or baby corn all make great alternatives to the suggested vegetables.
- Spicy - You can make this dish spicy by adding red pepper flakes, Sriracha, chili paste, fresh chili peppers, or hot sauce to the sauce or stir-fry, adjusting the heat level to your preference.
Serving Suggestions
This Beef Chop Suey recipe pairs wonderfully with a variety of sides that complement its savory flavors. Serving it over white rice is a classic choice, allowing the flavorful sauce to soak into the rice or try Shrimp and Chicken Fried Rice or Scallop Fried Rice for a burst of flavor. For a low-carb alternative, try cauliflower rice or quinoa for a healthier option. If you're craving something different, stir-fried noodles or soba noodles make a great addition, absorbing the sauce and adding extra texture. A simple side of sautéed bok choy, air fryer broccoli, or a fresh Easy Asian Cucumber Salad Recipe can also balance the dish and add some extra crunch.
Equipment
While woks are traditionally used for stir-frying, I prefer to use a large skillet or frying pan for this beef chop suey recipe. The wide surface allows the beef and vegetables to cook evenly, and the high sides help contain the ingredients as I stir-fry. Plus, using a skillet or frying pan is often more convenient, and they work just as well for achieving that perfect stir-fried texture and flavor.
Storage
Store leftover beef chop suey in an airtight container in the refrigerator for up to 3 days.
To reheat, place the beef stir fry in a skillet or frying pan over medium heat. Stir occasionally until heated through. You can also reheat it in the microwave for 1-2 minutes, stirring halfway through to ensure even heating.
To freeze, allow the dish to cool completely, then transfer it to a freezer-safe container or zip-top bag. It can be frozen for up to 2-3 months. When ready to eat, thaw it in the refrigerator overnight and reheat on the stovetop or in the microwave. If the sauce thickens too much after freezing, add a splash of broth or water to loosen it up.
Top Tips
- Stir-frying is a quick process, so make sure all your ingredients are chopped, sliced, and ready to go before you start cooking.
- Slice the beef into thin strips against the grain to ensure it stays tender and cooks quickly.
- Stir-frying requires high heat to quickly sear the beef and vegetables, locking in their flavor and texture.
- Cook the beef in batches if needed to avoid steaming it instead of searing.
- Stir the sauce well before adding it to the skillet, as the cornstarch may settle at the bottom. Let it simmer briefly to thicken properly.
FAQ
To make this gluten free, use tamari or coconut aminos instead of soy sauce, and ensure your oyster sauce and other ingredients are labeled gluten-free.
If you don’t have oyster sauce, you can use hoisin sauce, mushroom soy sauce, or even a mix of soy sauce and a touch of sugar.
Swap the beef for tofu, tempeh, or seitan and use mushroom or vegetable broth for the sauce.
Related
Looking for more Asian recipes? Try these:
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RECIPE
Easy Beef Chop Suey Recipe
Ingredients
Sauce
- 1 cup beef broth
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons cornstarch
- 1 tablespoon brown sugar
- 2 teaspoons rice wine vinegar
- 1 teaspoon sesame oil
- 2 garlic cloves finely diced or minced
Stir Fry
- 1 tablespoon oil
- 1 lb. beef strips
- 1 onion peeled and sliced into wedges
- 2 celery sticks thinly sliced
- 1 red bell pepper deseeded and chopped
- 2 carrots peeled, halved lengthways and thinly sliced
- 1 cup snow peas trimmed, tightly packed
- 1 cup water chestnuts
Instructions
- To make the sauce, add the beef broth, soy sauce, oyster sauce, cornstarch, brown sugar, rice wine vinegar, sesame oil, and garlic to a medium mixing bowl. Whisk until well combined and set aside.
- Heat the oil in a large skillet over a high heat. Add the beef strips in 2-3 batches and cook, stirring, until just browned all over. Remove from the skillet and set aside. Reduce the heat to medium-high.
- Add the onion, celery, bell pepper and carrots to the skillet. Cook, stirring, for 4 minutes or until softened. Add the snow peas and chestnuts and cook, stirring, for 1 minute or until the snow peas have just softened.
- Return the beef strips to the vegetables along with the sauce. Cook, stirring, for 2 minutes or until the beef has warmed through and the sauce has thickened. Remove from the heat and serve.
- Serve over rice if desired.
Notes
Nutrition
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