Easy Beef Chop Suey is a budget-friendly recipe for a delicious meal of tender beef strips, fresh bean sprouts, and a savory sauce made without pork, dairy, or any shellfish ingredients.
This simple version of Chinese-American beef chop suey is quick to make in just one pan. It’s a budget-friendly “takeout fakeout” version of the classic
It is easily customizable—simply add whichever stir-fry vegetables you like!
And, since this recipe contains no dairy, pork, or shellfish ingredients, it’s kosher.
Chinese fakeout takeout!
Chinese food is an American favorite, always delicious whether you eat it with chopsticks or a fork and knife or whether it’s takeout, delivery, or in a restaurant.
Making Chinese at home takes a little longer than placing a call, but it’s often quicker than waiting in line or for delivery!
And if you keep kosher, you know that kosher restaurant prices can be high, so making it at home saves money, making it budget-friendly.
You might be surprised to know that while we call it “Chinese” food, most of what we order is actually Chinese-American, developed right here in the States by Chinese immigrants.
Whether it’s authentic or Americanized, many recipes call for a long list of ingredients.
This recipe is simple, and you don’t lose flavor!
Also, it’s adaptable, so feel free to add your own stir-fry vegetables—it’s even a great way to use up veggies that have started to wilt in the fridge!
And making this dish is SO EASY!
First, fry the onions and celery in a little bit of cooking oil.
Then and the meat and lightly fry that too.
Add the soy sauce and water.
Then, add the bean sprouts and cook them too. If you want your bean sprouts to be a little crunchy, then make sure not to overcook. We don’t like crunchy, so we cook thoroughly.
Doesn’t that look SO GOOD??
You can add stir-fry vegetables too! Those sides can be cooked right into the dish before you add the bean spouts (so the bean sprouts won’t get mushy while you are cooking the others).
What is needed to make this easy beef chop suey recipe?
I hardly ever meal plan, so I like to keep a cupboard full of flour, seasonings, spices, veggies, and canned goods in my kitchen to use whenever the mood strikes.
But these are all you need to have on hand to make this recipe even last minute!
steak beef
bean sprouts
celery
onion
soy sauce
stir-fry veggies, optional
Frequently Asked Questions (FAQs): Easy Beef Chop Suey
1. What is the secret to tender beef in Chop Suey?
The secret is in the cut and the cooking time. Slice your steak against the grain into thin bite-sized pieces. Because the stir-fry process is so fast, thin slices ensure the meat cooks through without becoming tough or chewy.
2. Why are bean sprouts so important for this dish?
Bean sprouts provide the signature “crunch” that defines authentic Chop Suey. They are mild and absorb the savory soy-based sauce perfectly, balancing the richness of the beef and the sweetness of the onions and optional carrots.
3. How do I prevent the vegetables from becoming soggy?
Since this recipe calls for pre-cooked or par-boiled veggies, combine them in the pan as the last step.
If you prefer a glossy, restaurant-style coating, whisk 1 teaspoon of cornstarch into your soy sauce and water mixture before adding it to the pan. As the liquid heats up, it will thicken into a rich, savory glaze that clings to the beef and vegetables.
4. How do I thicken the sauce? If you prefer a glossy, restaurant-style coating, whisk 1 teaspoon of cornstarch into your soy sauce and water mixture before adding it to the pan. As the liquid heats up, it will thicken into a rich, savory glaze that clings to the beef and vegetables.
5. What are the best sides to serve with this?
A simple bed of white rice is the classic choice, as it soaks up the savory sauce. If you want more texture, you can also serve it over crispy chow mein noodles.
7. Can I freeze leftovers of this dish?
Yes, you can freeze beef chop suey in an airtight, freezer-safe container for up to 2 months. Note that the vegetables may soften during the freezing and reheating process.
So, for the best results, reheat the dish in a wok or frying pan over medium heat to help evaporate excess moisture and preserve the texture of the vegetables, though it can also be warmed in an oven covered with foil at 350°F (175°C) until heated through.
A little about Chinese-American Food
Chinese-American cuisine is a style of Chinese cuisine that was developed by Chinese immigrants. These dishes significantly differ from traditional Chinese dishes because Chinese-American dishes were adapted to suit American tastes.
Chinese immigrants arrived in the United States in large numbers in the mid-19th century in order to escape the economic difficulties in China, hoping to find work during the California Gold Rush and on the Central Pacific Railroad.
They mostly settled together in ghettos, individually known as Chinatowns, and—since there were laws preventing them from owning their own land—they opened their own businesses, such as laundry services and restaurants.
Initially, the family-owned businesses catered to miners and railroad workers, and restaurants were set up in places where Chinese food was unknown. Food was based on the requests of the customers, and recipes were created to suit American tastes using whatever ingredients were available.
The little history of kosher Chinese-American Food
Due to anti-Chinese laws and acts, which prevented Chinese immigrants to America from competing with whites, many Chinese opened restaurants.
The majority of Jewish immigrants at that time were observant in their religion and ate only kosher food when they arrived in New York. But, over time, many assimilated, and their children, who were less interested in keeping “the old ways” and more interested in other cultural experiences, assimilated even more so.
Some continued keeping kosher at home while allowing themselves to stray while out. Sunday was a favorite time for eating out, and Chinese food was not only reasonably priced, but also their restaurants were open on Sundays.
The attitude seemed to be, If I can’t see it, it won’t kill me.
Not only that, but Chinese food didn’t use milk, and while excuses may be made for eating non-kosher meat outside of the home, there was still the forbidden mixing of meat and milk to consider.
But what about Jews who did keep kosher?
Schmulka Bernstein’s (or Bernstein-on-Essex) was a deli on the Lower East Side of Manhattan, and Schmulka’s son, Sol, came up with an ingenious idea.
Using Cantonese Chinese recipes, he substituted kosher veal, beef, and chicken livers for pork.
So, Schmulka Bernstein was the originator of what is known as “Deli-Chinese.”
Chinese-American takeout at home!
If you love Chinese-American dishes and want them pork-free (or kosher), you definitely should try these too!
- Duck Sauce Chicken
- Pepper Steak
- Mongolian Beef
- Corned Beef & Cabbage Egg Rolls
- Vegetarian Fried Rice
- Beef Chow Mein
- Beef Lo Mein
- Beef and Broccoli
Some cooking terms
What does “savory” mean?
“Savory” refers to foods that are not sweet, such as foods that taste salty, spicy, or herbal.
What does it mean to sauté?
To sauté means to cook quickly in a small amount of oil or fat in a frying pan on a relatively high heat that causes a slight browning of the food on the outside.
Easy Beef Chop Suey Recipe
Delicious and easy to make beef chop suey, made without pork or dairy.
Ingredients
- 1 1/2 pounds steak beef,* cut into bite-size pieces (approximately 1"x1")
- 1 pound bean sprouts (or more, if desired)
- 1/2 cup celery, sliced thin horizontally (approximately 1 medium stalk or use more if desired
- 1 medium onion diced small
- 1/2 cup water
- 1/4 cup soy sauce
Optional
- cooked carrot sliced into small strips
- baby corn cut into pieces
- mushroom slices or pieces
- cooked (or par-cooked) green beans
- chopped broccoli
Instructions
- Sauté the onions and celery in a large frying pan on medium heat, mixing occasionally.
- Add the pieces of meat and saute them as well until cooked.
- Add the water and soy sauce.
- Add the bean sprouts and cook the entire thing until the bean sprouts are just halfway soft (if you are adding any of the other (pre-cooked or par-boiled) vegetables, add them at the same time as the bean sprouts).
- Serve over rice.
Notes
* such as ribeye, sirloin or something that cooks quickly
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 1054Total Fat: 63gSaturated Fat: 25gUnsaturated Fat: 38gCholesterol: 335mgSodium: 1951mgCarbohydrates: 18gFiber: 4gSugar: 10gProtein: 97g