Easy Beef Chop Suey Recipes

EASY BEEF CHOP SUEY

Steps:

• Trim any fat from steak and dice. In a large non-stick skillet or wok, heat oils and stir-fry meat over high heat 1 minute. Stir in soy sauce. Remove meat with a slotted spoon and keep warm. Add celery, onions and broth to the skillet. Bring to a boil, reduce heat and cook 5 minutes. Add bean sprouts. Cook 3 minutes more, then return meat and stir to heat.

CHOP SUEY

Steps:

• Preheat the oven to 375 degrees F.
• Brush a baking sheet and the wonton skins lightly on both sides with 2 teaspoons of oil. Season with salt and bake for 10 to 12 minutes, or until browned and crisp. Transfer to a cooling rack and reserve.
• In a large heavy skillet or wok, heat the remaining 1 tablespoon of canola oil over medium-high heat. Add the scallion, garlic, cabbage, celery, bamboo shoots, and mushrooms and stir-fry until cabbage is soft and wilted, about 3 to 4 minutes. Add the sugar, 3/4 cup of the chicken broth, soy sauce, and sesame oil and cook for 3 minutes. Add the sherry-cornstarch mixture and, if the mixture is a little dry, the additional 1/4 cup chicken stock. Add the turkey or chicken and heat through. Serve the chop suey over the cooked brown rice and top with sesame seeds and reserved crushed wonton skins.

CHOP SUEY

Steps:

• Heat shortening in a large, deep skillet. Sear pork until it turns white, then add onion and saute for 5 minutes. Add celery, hot water, salt and pepper. Cover skillet and simmer for 5 minutes. Add sprouts and heat to boiling.
• In a small bowl combine the cold water, cornstarch, soy sauce and sugar. Mix together and add to skillet mixture. Cook for 5 minutes, or until thickened to taste.

CHICKEN CHOP SUEY

Steps:

• Heat 1/2 teaspoon oil in a skillet over medium heat. Add chicken; cook until golden on the outside and no longer pink in the center, 5 to 7 minutes. Remove from skillet.
• Heat remaining 1/2 teaspoon oil in the skillet. Add green bell pepper, onion, celery, and carrot.
• Mix boiling water, soy sauce, bouillon cube, salt, and sugar together in a bowl; add to the bell pepper mixture. Bring to a simmer; cook until carrots are tender, about 7 minutes. Add bok choy and bean sprouts. Cook until bok choy is tender, about 5 minutes.
• Return chicken to the skillet. Mix 2 teaspoons water and cornstarch together in a bowl; pour into pan and mix. Simmer until broth thickens, 3 to 5 minutes.

BEEF CHOP SUEY

Steps:

• Heat oil in large pot over high heat.
• Brown beef stew meat mixing in cut up onions and celery.
• Add water, soy sauce and beaded molasses.
• Simmer for 3 hours.
• Add bean sprouts and water chestnuts.
• Mix cornstarch and water and add to chop suey, heat until thickens.
• Serve over rice.

CHOP SUEY

Steps:

• In a skillet, brown beef; drain. Dissolve bouillon in 1-1/2 cups boiling water; add to skillet. , Combine remaining water with cornstarch; stir into beef mixture. Bring to a boil; reduce heat and simmer until thickened. Add vegetables and soy sauce; stir and cook until heated through, about 15 minutes. , Serve over rice; sprinkle with chow mein noodles.

EASY BEEF CHOP SUEY

Steps:

• Heat oil in large nonstick skillet over medium-high heat.
• Add beef; cook until browned.
• Add beef broth, soy sauce, ginger and mustard; mix well.
• Lower heat.
• Add fresh vegetables; cover. Simmer for 1 hour (more or less, depending on the quality of the beef).
• Add canned vegetables; recover. Simmer for a half hour.
• If necessary, use cornstarch to thicken (mix with water in a separate bowl and add to chop suey a little at a time).
• Serve with white rice or chow mein noodles.

AMERICAN CHOP SUEY

Steps:

• 1. Heat the butter in a large pot over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for about 1 minute. Then add the ground beef and continue to cook, stirring and breaking up the chunks of meat with a spoon. Cook until the meat is no longer pink, about 7 minutes. Sprinkle the herbs and pepper over the meat, add salt to taste, and mix in well.
• 2. Add the canned tomatoes with their juices, the tomato sauce, paste, and juice. Add sugar to taste. Simmer while you cook the pasta.
• 3. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally, until al dente. Drain. Mix the macaroni into the chop suey. Serve hot.

FILIPINO HOME STYLE CHOP SUEY RECIPE BY TASTY

Steps:

• Add oil to a heated wok and to this, add pork belly and fry cooked and golden-brown. Remove pork and set aside.
• In the same oil, cook shrimp and once cooked, set aside.
• In the same oil, saute ginger, garlic, and onions for 2-3 minutes. Once translucent, add in pork and shrimp.Saute for 2 minutes.
• Then, add cauliflower, carrots, broccoli, bell pepper, cabbage, snow peas, and water. Steam for 2 minutes.
• Stir in soy and oyster sauce and season to taste with salt and pepper.
• Serve warm.