Beef Chop Suey is a classic, quick, and satisfying stir-fry that’s packed with tender beef, crisp vegetables, and a savory, glossy sauce that brings everything together. This recipe is a celebration of fresh, vibrant ingredients and bold flavors — thinly sliced beef is quickly seared, then tossed with crunchy celery, carrots, bell peppers, snow peas, and water chestnuts in a rich, umami-packed sauce. The magic begins with a simple sauce made from beef broth, soy sauce, rice wine, and sesame oil, thickened with cornstarch to create a silky, clingy glaze that coats every piece of meat and vegetable.
The brilliance of this dish lies in its speed and versatility — it’s a one-pan meal that comes together in under 30 minutes, making it perfect for busy weeknights. Serve it over steamed rice or noodles, and enjoy a dish that’s as delicious as it is nutritious.
WHY YOU’LL LOVE THIS RECIPE
- Quick and easy — ready in under 30 minutes, perfect for busy weeknights.
- Packed with fresh vegetables — crisp, colorful, and full of flavor.
- Savory, umami-rich sauce — glossy, silky, and perfectly balanced.
- Better than takeout — fresh ingredients and homemade sauce make all the difference.
- Customizable — swap in your favorite vegetables or protein.
INGREDIENTS
For the Sauce:
- ¾ cup low-sodium beef broth
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice wine or mirin
- ½ teaspoon sesame oil
- 1 tablespoon cornstarch
For the Rest of the Dish:
- 1 to 1¼ lbs beef steak, cut into thin bite-sized pieces
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 medium onion, cut into half-moon slices
- 2 ribs celery, chopped
- 2 large carrots, chopped
- 8 ounces cremini or white button mushrooms, sliced
- 1½ cups snow peas
- 2 cloves garlic, minced
- 1 (8-ounce) can water chestnuts, drained
INSTRUCTIONS
Step 1: Make the Sauce
In a medium bowl, whisk together the beef broth, soy sauce, rice wine, sesame oil, and cornstarch. Set aside.
Step 2: Prep the Beef
In a separate bowl, toss the beef with 1 tablespoon of cornstarch. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Brown the steak on both sides, working in batches to avoid overcrowding. Remove the beef to a plate and cover to keep warm.
Step 3: Cook the Vegetables
If needed, add a little more oil to the skillet. Add the onion, celery, carrots, and mushrooms. Cook until the mushrooms are browned and the vegetables are crisp-tender. Add the snow peas during the last minute of cooking. Reduce the heat to low, add the garlic and water chestnuts, and cook for about 1 minute. Move the vegetables to the plate with the cooked beef.
Step 4: Make the Sauce
Whisk the sauce again and add it to the skillet over medium heat. Bring to a low boil and cook, whisking frequently, until the sauce thickens.
Step 5: Combine and Serve
Add the cooked vegetables and beef back to the skillet and toss to coat. Serve promptly.
TIPS
- Slice the beef thinly — this ensures quick, even cooking and tender results.
- Work in batches — overcrowding the pan will steam the beef instead of searing it.
- Prep all ingredients before cooking — stir-fry moves quickly, so have everything ready to go.
- Don’t overcook the vegetables — they should be crisp-tender, not mushy.
- Add more heat — a pinch of red pepper flakes adds a nice kick.
STORAGE OPTIONS
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat.
Beef Chop Suey is a quick, flavorful, and satisfying stir-fry that’s perfect for any night of the week. With its tender beef, crisp vegetables, and savory sauce, it’s a dish that everyone will love. Enjoy!
