Beef/Chicken/Shrimp Chop Suey
Stir-fry beef, vegetables, and soy sauce for a savory chop suey.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Beef | 500 | Grams |
| Soy Sauce | 60 | Milliliters |
| Oyster Sauce | 30 | Milliliters |
| Cornstarch | 2 | Tbsp |
| Water | 120 | Milliliters |
| Vegetable Oil | 2 | Tbsp |
| Garlic | 3 | Clove |
| Onion | 1 | Count |
| Carrot | 2 | Count |
| Celery | 2 | Stalk |
| Bell Pepper | 1 | Count |
| Bean Sprouts | 200 | Grams |
| Green Onions | 3 | Count |
Instructions
- In a bowl, mix beef strips with 30 milliliters of soy sauce and let marinate for 15 minutes.
- Heat vegetable oil in a large wok over medium-high heat.
- Add minced garlic and sliced onion to the wok, stir-fry for 1 minute until fragrant.
- Add marinated beef to the wok and stir-fry until browned, about 3-4 minutes.
- Add carrots, celery, and bell pepper to the wok, stir-fry for 2-3 minutes until slightly tender.
- Mix remaining soy sauce, oyster sauce, and water in a small bowl and pour into the wok.
- Add bean sprouts and green onions, stir-fry for another 2 minutes.
- Stir in the cornstarch slurry to thicken the sauce, cook for 1-2 minutes.
- Serve hot with steamed rice or noodles.
Prep
- Thaw beef in the refrigerator if frozen.
Kitchen equipment
WokSlotted Spoon