This recipe for Chop Suey is a delicious combination of beef and Chinese vegetables, served over hot rice. Yield:
12 servings Ingredients:
2 to 2 1/2 pounds beef round roast, fat trimmed and thinly sliced into bite-size pieces
2 large cloves garlic, peeled and minced
1/4 cup Tamari sauce (can substitute soy sauce)
4 cups boiling water
2 onions, halved and thinly sliced
2 carrots, thinly sliced
3 ribs celery, thinly sliced
1-2 green, red, OR yellow bell peppers, thinly sliced into sticks
6 large ribs bok choy, sliced with leaves
6 cups fresh bean sprouts (or 1 large can, drained)
8 ounce can sliced water chestnuts, drained (reserve juice)
5 ounce can (drained weight) bamboo shoots, sliced (reserve juice)
8 ounce can sliced mushrooms, drained (reserve juice)
Oil, as needed
2 beef bouillon cubes (or equivalent of beef base)
1 tablespoon fresh grated ginger
1 tablespoon brown sugar
Salt, to taste
1/4 cup cornstarch
2 cups (uncooked measurement) white rice (6 cups cooked rice)
Tamari sauce, for serving (optional)
Crushed red pepper, for serving (optional) Instructions:
1. In a large stock pot, brown meat well with the garlic and tamari sauce. Add 4 cups of boiling water. Simmer meat for 30-45 minutes. Prepare vegetables by washing, slicing, or draining as needed.
2. Cook rice according to package instructions. While rice is cooking, heat a heavy skillet over medium heat. Add a tablespoon or two of oil, and stir-fry the vegetables one at a time until crisp-tender: onions, carrots, celery, peppers, and bok choy (but not the bean sprouts or canned vegetables). After the vegetable is crisp tender, put it into a heat-safe bowl (not in the pan with the meat) while you continue cooking the other vegetables.
3. When vegetables are all crisp-tender, add all vegetables to the meat (still simmering). Add the beef bouillon, ginger, and brown sugar. Add salt to taste. Whisk together the reserved juice from the canned vegetables and the cornstarch. Add to the hot beef mixture and cook and stir to thicken slightly.
4. Serve hot meat and vegetable mixture over the hot cooked rice. Enjoy with additional tamari sauce on the side and crushed red pepper on top if you wish.
This recipe is from Tammy’s Recipes.
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