Beef Chop Suey
Rating: 3/5 - Votes: 4 - Views: 32113
Easy to make, and a very adaptable recipe. Chop suey is the classic Chinese dish. This one's mainly a vegetable dish with beef added.
Total servings: 4-5
Calories:
Pre-Prep time:
Preperation time: 1 hour
Occasion: Any
Cuisine: Chinese
Effort: Average
Best for: All
How to serve: Hot
Ingredients:
1 clove garlic (crushed)
2 tablespoons oyster sauce
2 tablespoons soy sauce
Salt to taste
White pepper to taste
2 teaspoons corn flour
1-2 kilogram beef, lean
100 grams snow peas
2 celery stick
150 grams mushrooms
12 cup water chestnuts
1 medium onion
1 large bell pepper, green
1-2 cup bean sprouts
12 cup bamboo shoots
12 cup oil
3-4 cup chicken stock
Preparation:
In a medium bowl mix together minced garlic, 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1 teaspoon salt, 12 teaspoon white pepper and 1 teaspoon corn flour in a bowl. Add beef and stir to mix. Keep aside to marinate for 15 minutes.
Cut snow peas and celery diagonally into 1/4inchthick slices. Thickly slice the mushrooms and water chestnuts. Cut onion and bell pepper lengthwise and then cut into 1/4inchthick strips, (discard the seeds). Rinse and drain bean sprout and bamboo shoot.
Heat a wok over high heat until hot but not smoking. Pour 1 teaspoon oil on the sides of the wok, add snow peas and stirfry with the seasoning of salt, until tender but still crisp, about 2 minutes. Transfer Snow peas to a large bowl and keep warm.
Clean and reheat wok and stirfry the remaining vegetables separately in the same manner. Transfer vegetables to the bowl with snow peas.
In a small skillet, stir together chicken stock, 1 tablespoon oyster sauce, 1 tablespoon soya sauce, 1-2 teaspoon white pepper and 1 teaspoon cornstarch. Stirring constantly, bring the mixture to a boil on medium heat and cook until the sauce is thick, about 2-3 minutes. Keep the sauce hot.
Cut beef crosswise into 1/8 inch thick strips. Reheat wok over mediumhigh heat and pour 2 tablespoons oil on the sides of wok, and then stirfry beef until just cooked through, about 3 minutes.
Return all vegetables to wok stir fry for one minute and then add sauce. Bring to a boil and stir to combine beef, vegetables and stock. Serve immediately, with cooked rice.
