{"id":109869,"title":"Beef Chop Suey","modified":"2025-10-29T15:21:40+01:00","plain":"This beef chop suey recipe is an easy one-pot meal. It\u2019s packed with delicious Asian flavors like garlic, ginger, and soy sauce. The best part? It takes 30 minutes max to make.\n\n\n\nWhat Is Chop Suey?\n\n\n\nChop suey is a slightly Westernized take on a classic, simple Chinese stir-fry. There aren\u2019t many hard-and-fast rules for what goes in it, but the hallmark is a fairly light brown sauce\u2014there\u2019s plenty of it, and it\u2019s thick enough to cling beautifully to your rice or noodles\u2014plus lots of tasty stir-fried vegetables. You\u2019ll also find it as Tjap Tjoy in the Netherlands.\n\n\n\nWhy Beef Chop Suey Is a Champion Dish\n\n\n\nBeef chop suey is always a favorite at Chinese restaurants thanks to its glossy, dark sauce and bold flavors. Now any home cook can enjoy the same authentic, rich, slightly sweet flavors with this under-30-minute recipe. By the way, you\u2019ll also find the recipe for its cousin, Beef and Broccoli on the site.\n\n\n\n\n\n\n\nThe sweet aroma of caramelized onions with thinly sliced beef and soy sauce always puts everyone in the mood for Chinese cuisine comfort food.\n\n\n\nThe thick brown sauce is what everyone loves about this dish. It\u2019s incredibly good. Don\u2019t forget a good bowl of rice on the side to soak up those delicious juices. For a Vietnamese alternative, I\u2019ll point you to my Bo Luc Lac beef.\n\n\n\nWith only one large skillet needed for the whole dish, it\u2019s perfect for a quick and easy weeknight meal\u2014and you can even freeze it for later.\n\n\n\nServe it with fried rice\n\n\n\nChicken Chop Suey\n\n\n\nChicken chop suey is the second most popular version. I prefer and recommend using boneless, skinless chicken thighs\u2014they\u2019re extra flavorful and budget-friendly.\n\n\n\nSwap the beef for chicken in a 1:1 ratio.\n\n\n\nPork Chop Suey\n\n\n\nPork chop suey is great when you want an alternative to the beef or chicken mentioned above. Pork is another budget-friendly option that\u2019s popular in chop suey combos. Swap the beef for pork in a 1:1 ratio.\n\n\n\nShrimp Chop Suey\n\n\n\nShrimp chop suey is great if you\u2019re craving a seafood twist. While shrimp are pricier, you can use less and it\u2019ll still be fantastic. Swap the beef for shrimp at a 0.5:1 ratio.\n\n\n\nBeef Chop Suey Ingredients\n\n\n\nThe meat: Preferably a quick-cooking cut. Don\u2019t forget to slice the meat thinly against the grain\u2014stir-fry style! Here\u2019s my full article on the topic\n\n\n\nLight soy sauce: not to be confused with dark soy sauce. This is the regular salty soy sauce found in all supermarkets.\n\n\n\nOyster sauce: Discover all its secrets here. No, it doesn\u2019t taste like oysters.\n\n\n\nChinese Beef Chop Suey Recipe\n\n\n\n \n\n\n\n\n\n\tBeef Chop Suey\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t450 g beef, thinly sliced250 g mushrooms, thinly sliced1 large green bell pepper, thinly sliced2 celery stalks, thinly sliced1 medium onion, sliced2 bok choy stalks, thinly sliced (white parts separated from greens)200 g flat green beansMARINADE1 teaspoon light soy sauce2 teaspoons oyster sauce1 teaspoon saltpinch black pepper1 pinch of cornstarchSAUCE180 g water (or chicken broth)1 tablespoon oyster sauce1 tablespoon cornstarch1.5 tablespoons light soy sauce1 tablespoon Shaoxing wine1 teaspoon sesame oil\t\n\t\n\t\tMarinate the beef for 15 min.In a bowl, stir together the sauce ingredients.Stir-fry the beef over high heat for 2\u20133 min, until no longer pink. Set aside.Add the onion, bell pepper, and celery; stir-fry for 3 min.Add the beans, the white parts of the bok choy, and the mushrooms; stir-fry for 3 min.Add the green parts of the bok choy; stir-fry for 1 min.Pour in the sauce and stir until thickened.Return the beef and toss well for 1 min.\t\n\t\n\t\tIf you're making a large batch, avoid adding too many vegetables to the wok at once. Otherwise they won't stir-fry properly and will release excess water, leaving you with a boiled dish instead of a stir-fry.\n\t\n\t\n\t\tPlat principalChinoise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109869","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=109869"}],"version-history":[{"count":1,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109869\/revisions"}],"predecessor-version":[{"id":109949,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/109869\/revisions\/109949"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/763"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=109869"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=109869"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=109869"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}