Uploaded March 2019 | Updated September 2026, 2 hours ago
Beef chop suey
Chop suey is an American Chinese dish meaning mix water (za shui 杂水), that’s basically a mixture of everything. In UK take ways the ingredients used for this dish varies from shop to shop. However all chop suey dish has an abundance of bean sprouts as their main vegetable ingredients. In my shop I include peas, carrots, onion, spring onion, water chestnuts as well as bean sprouts. Below is my recipe for this classic Chinese take away dish.
Ingredients;
150g sliced beef
120g bean sprouts
20g peas
30g onions
30g carrots
30g water chestnuts
1 spring onion
80ml water
Condiments
1g salt
1g MSG
1 tablespoon dark soy sauce
Half teaspoon oyster sauce
Dash of wine
Dash of white pepper powder
Potato starch to thicken
Method;
Blanch the beef for 1 minute drain and set aside.
Blanch peas, carrots, water chestnut for 1 minute and drain it with the beef.
Heat wok with some vegetable cooking oil and add the onion, stir fry for a bit and add the beef and blanched vegetables.
Add dark soy sauce and stir fry for a bit, then add a dash of cooking wine and white pepper powder.
Stir fry for a bit more and add water; follow by salt, MSG and oyster sauce.
Add bean sprout on top and wait about 30 second before performing a 360 flip (if you can :) If not just stir fry a bit more before thicken the sauce with some potato starch mix water.
My blog khoanvong.com
My e-book amazon.co.uk/Wok-fury-How-cook-Chinese-ebook/dp/B00E2RQ9U2
#beefchopsuey #beefchopsueyrecipe #authenticbeefchopsuey #howtocookbeefchopsuey
Beef chop suey
Chop suey is an American Chinese dish meaning mix water (za shui 杂水), that’s basically a mixture of everything. In UK take ways the ingredients used for this dish varies from shop to shop. However all chop suey dish has an abundance of bean sprouts as their main vegetable ingredients. In my shop I include peas, carrots, onion, spring onion, water chestnuts as well as bean sprouts. Below is my recipe for this classic Chinese take away dish.
Ingredients;
150g sliced beef
120g bean sprouts
20g peas
30g onions
30g carrots
30g water chestnuts
1 spring onion
80ml water
Condiments
1g salt
1g MSG
1 tablespoon dark soy sauce
Half teaspoon oyster sauce
Dash of wine
Dash of white pepper powder
Potato starch to thicken
Method;
Blanch the beef for 1 minute drain and set aside.
Blanch peas, carrots, water chestnut for 1 minute and drain it with the beef.
Heat wok with some vegetable cooking oil and add the onion, stir fry for a bit and add the beef and blanched vegetables.
Add dark soy sauce and stir fry for a bit, then add a dash of cooking wine and white pepper powder.
Stir fry for a bit more and add water; follow by salt, MSG and oyster sauce.
Add bean sprout on top and wait about 30 second before performing a 360 flip (if you can :) If not just stir fry a bit more before thicken the sauce with some potato starch mix water.
My blog khoanvong.com
My e-book amazon.co.uk/Wok-fury-How-cook-Chinese-ebook/dp/B00E2RQ9U2
#beefchopsuey #beefchopsueyrecipe #authenticbeefchopsuey #howtocookbeefchopsuey
