Have what you need cut and ready to go and close to your stovetop. Add the cooked veggies and beef back to the skillet and toss to coat. Bring the mixture to a low boil and cook until thickened, whisking several times. Whisk the sauce again and add it to the skillet over medium heat. Move the veggies to the plate with cooked beef. Reduce the heat to low and add the garlic and water chestnuts, cooking for about 1 minute. Add the snow peas in the last minute of cooking. Cook until the mushrooms are brown and the other vegetables are crisp tender. Add the onion, celery, carrots, and mushrooms. If needed, heat a little more vegetable oil in the skillet. Remove the steak to a plate or bowl and cover it to keep it warm. Work in batches, so you don’t crowd the pan, and add more vegetable oil if needed. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat, and brown the steak on both sides. Then in a separate bowl, toss the beef with 1 tablespoon of cornstarch.
#BEEF CHOP SUEY INGREDIENTS HOW TO#
How to make Beef Chop Sueyįirst, in a medium bowl, whisk the beef broth, soy sauce, rice wine, sesame oil, and cornstarch together. This easy recipe is better than takeout and is customizable to what vegetables you might have in the refrigerator. Beef Chop Suey combines tender bites of golden brown steak with onion, celery, carrots, mushrooms, snow peas, and water chestnuts, all in a tasty and simple five-ingredient sauce.
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