Sarasota's Beef Chop Suey

Prep Time
Cook Time
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"This recipe came from a friend of mine; who actually worked in a Chinese restaurant. But, you have to realize ... there are so MANY variations of this classic recipe; and, I'm know that they are all just as good - this is just my favorite. Personally, I prefer chicken; but, I wrote this for beef - which tends to be most common. However, you can use shrimp or pork too - and, it is most typically served over white rice. Note: These are the vegetables I like best; but, you can really use any of your favorites. Note: If you don't use fish or oyster sauce often; you may be in for a surprise. It is really good; and, definitely great to keep on hand. Also, everything is available at your local grocery store in the Asian or Ethnic aisle."

Original recipe yields 4 servings


  • Serving Size: 1 (528.4 g)
  • Calories 522
  • Total Fat - 23.7 g
  • Saturated Fat - 7.4 g
  • Cholesterol - 106.6 mg
  • Sodium - 2381.8 mg
  • Total Carbohydrate - 35.9 g
  • Dietary Fiber - 4.7 g
  • Sugars - 6.5 g
  • Protein - 39.9 g
  • Calcium - 91 mg
  • Iron - 3.3 mg
  • Vitamin C - 60.6 mg
  • Thiamin - 0.5 mg

NOTE: Stir fry is quick cooking; so, have everything prepared and ready to go. Also, if you are making rice to serve with this; you need to start that first

Step 1

Steak ... I like to lightly freeze the steak (about 20-30 minutes); just until firm. It makes it much easily to slice. Top sirloin or round is also really good. But, don't forget to slice against the grain - that is very important. I usually select which is the best price

Step 2

Marinade ... Add the garlic, oyster sauce, soy sauce, red pepper flakes, sesame and vegetable oil, and cornstarch to a bowl; and, mix to combine. Then add the steak; and, let it rest on the counter to marinate, and take the chill off - 15-20 minutes. You don't want to cook with cold proteins.

Step 3

Sauce ... Add the chicken broth, oyster sauce, fish sauce, soy sauce, and corn starch to a bowl or small measuring cup; and, mix to combine and set to the side.

Step 4

Stir Fry ... Yes, a Wok works best; but, a deep saute pan will also work. You do want to saute at a high temperature; and, stir fry is quick cooking - just remember that. Also, I prefer a non-stick pan if possible.

Step 5

Bring your pan or wok up to high heat; and add the beef. Let it get a nice sear on the first side; but, continue to stir; you want to get a nice sear on the steak. Once the steak is cooked through, about 3-4 minutes; transfer to a bowl, while you cook your vegetables.

Step 6

Vegetables ... Add a bit more vegetable and sesame oil to the pan (just a teaspoon of each - especially if using a non stick pan); and, add the peppers, onions, celery, and mushrooms; and, saute 3-4 minutes, stirring often. Then, add in the bok choy, bean sprouts, water chestnuts, bamboo shoots; and, cook another 2-3 minutes. You want the vegetables tender; but, still slightly crisp.

Step 7

Sauce ... Add the steak back in, along with the sauce; and, cook until everything is cooked through, and the sauce has thickened. It should take just a minute or two. Toss, in the scallions; and remove from the heat - It's Done!

Step 8

Serve and ENJOY! ... You don't have to serve this over rice; but, that is what I prefer. It may not be completely authentic; but, it is my favorite recipe. Way better than take out!

Tips & Variations

No special items needed.


Wayne Peters

I absolutely loved this beef chop suey recipe! The flavors were so delicious and I love that we can change this up with our own version any time!

review by:
(27 Apr 2019)


Great chop suey. Very, very flavorful. I did not use water chestnuts or bamboo shoots. I added carrots and zucchini.

review by:
(27 Nov 2016)