Easy Beef Chop Suey

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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 is 4 servings


  • Serving Size: 1 (565.7 g)
  • Calories 551.2
  • Total Fat - 23.8 g
  • Saturated Fat - 7.4 g
  • Cholesterol - 106.6 mg
  • Sodium - 2358.5 mg
  • Total Carbohydrate - 41.2 g
  • Dietary Fiber - 6.6 g
  • Sugars - 8.6 g
  • Protein - 41.8 g
  • Calcium - 100.1 mg
  • Iron - 3.9 mg
  • Vitamin C - 75.1 mg
  • Thiamin - 0.6 mg

Step by Step Method

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 onions, peppers, celery, and mushrooms; and, sauté 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 can serve this over rice or chow mein noodles; but, that is what I prefer. It may not be completely authentic; but, it is my favorite recipe. Way better than take out!


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting the beef, try to get a cut that is thinly sliced for best results.

  • For the beef, substitute with chicken. Chicken is a leaner option that is lower in fat, making it a healthier choice. It also has a milder flavor that can be more appealing to a wider variety of tastes.
  • If you can't find fish or oyster sauce, you can substitute with a combination of soy sauce and a bit of sugar.
  • For the fish sauce, substitute with tamari sauce. Tamari sauce is a gluten-free alternative to fish sauce that still provides a rich, umami flavor. It also adds a bit of sweetness that can help to balance out the flavors of the dish.

Chicken Chop Suey Replace the beef with 1 pound of chicken, cut into thin strips. Follow the same instructions as for the beef.

Shrimp Chop Suey Use this Zazz recipe for an easy shrimp version of chop suey.

Coconut-Ginger Rice: This fragrant and flavorful coconut-ginger rice is the perfect side dish to Sarasota's Beef Chop Suey. The combination of coconut milk and ginger adds a subtle sweetness to the rice that pairs perfectly with the savory flavors of the stir fry. Plus, the addition of coconut milk makes the rice creamy and delicious!

Spicy Sesame Broccoli: This spicy sesame broccoli is the perfect accompaniment to the coconut-ginger rice. The combination of sesame oil, garlic, and chili flakes adds a nice kick of flavor to the broccoli, while the sesame seeds add a nutty crunch. The broccoli is a great way to add some healthy vegetables to the meal, and it pairs nicely with the sweet and savory flavors of the rice.


Q: What type of meat is best for this recipe?

A: Beef is most commonly used, but you can also use chicken, shrimp, or pork. Whichever you prefer!

Q: How long should I cook the meat for?

A: The cooking time will vary depending on the type of meat you choose. Generally, beef should be cooked for 10-15 minutes, chicken for 15-20 minutes, shrimp for 5-7 minutes, and pork for 10-12 minutes.

Q: What’s the difference between chow mein and chop suey?

A: Essentially, chow mein is served over chow mein noodles and chop suey is served over rice.

2 Reviews

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)

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Fun facts:

The dish Chop Suey is believed to have been created in the late 19th century by Chinese immigrants in America. It is a combination of Chinese and American ingredients and is still popular today.

The dish has been referenced in popular culture, such as in the musical 'Annie Get Your Gun'. The song 'Anything You Can Do' features the line 'I can chop suey like a Chinese'.