Beef Chop Suey

Beef Chop Suey

Chopsuey is considered to be one of the most popular vegetable dish in the Philippines. This dish is basically mixed vegetables that are stir fried together with meats like pork, chicken and prawns. I barely see this dish using beef at all might be because beef specially the premium cuts are expensive in the Philippines. Here in New Zealand sometimes it is the opposite, good pork cuts are sometimes more expensive than beef, it’s even more popular here than pork so today instead of making this dish the traditional way we will be making it with tender pieces of beef.

There is no rule on what vegetables to use in here but the most common ones used in the Filipino chopseuy are: broccoli, cauliflower, chayote (sayote), celery, garlic sprouts, spring onions, French beans, sugar snap peas, capsicums (bell pepper), carrots and cabbage. You can mix and match to what ever and it will always taste amazing.

Beef Chop Suey
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
Stir Fried Beef
  • 300 beef tenderloin, thinly sliced
  • ½ tsp baking powder
  • 2 tbsp Chinese cooking wine
  • 1 tbsp soy sauce
  • 2 tsp sesame oil
  • 1 tbsp cornstarch
  • salt
  • freshly ground black pepper
Chopseuy
  • ⅓ head cabbage chopped
  • ½ head cauliflower, cut into florets
  • 1 large carrots sliced thinly
  • 2 stalks celery, sliced
  • 1 bunch garlic sprouts, sliced
  • 1 red capsicum (bell pepper), sliced
  • 1 yellow capsicum (bell pepper), sliced
  • 1½ cup sliced mushrooms
  • 3 tsp cornstarch (dissolved in ¼ cup water)
  • ¾ cup beef stock
  • 1 tbsp sugar
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • fish sauce
  • pepper
  • oil
Instructions
  1. In a bowl mix all Stir Fried Beef ingredients together, add the beef and let it marinate for 30 minutes.
  2. Prepare a wok, place in really high heat. Add oil and once it’s really hot add the marinated beef evenly spread out (if your wok is small you have to do this in two batches), leave it to cook in one side for a minute in high heat. Turn beef into the other side and cook again in high heat for a minute. Remove from wok then set aside.
  3. Lower the heat to medium then sauté garlic and onions on the same wok.
  4. Bring the heat back to high then add the cabbage, celery, garlic sprouts and cauliflower, stir fry for 2 minutes.
  5. Add the mushroom, carrots and capsicums then continue to stir fry for 2 minutes.
  6. Add the beef and stir fry for a minute.
  7. Add beef stock and dissolved cornstarch, bring to a rapid boil.
  8. Once sauce is thick season with sugar, fish sauce and freshly ground black pepper.

 

No Responses

  1. I love your beef marinating items. I have the same list. How fun is that! I see you are using beef tenderloin, oh how I wish we could but meats are so expensive here in HK. How about in New Zealand?

  2. Never known that pork could be more expensive than beef……
    lovely and comfort beef stir fry Ray,
    balanced between greens and meat!

  3. mjskit says:

    I’m used to the Chinese Chop Suey, and had no idea that it was so popular in the Philippines. Your version is quite different from what I’m use to. Love the amount of veggies and the mix of veggies. Definitely like the Filipino version of chop suey.

  4. wok with ray says:

    Chop Suey is such a good and practical dish. Because whenever you have leftover,during lunch you can turn it into a pancit.for supper. :)

  5. Nami | Just One Cookbook says:

    I’ve never heard of this dish before, but sounds very easy to make and great weeknight meal (especially meat and veggie in one!). I try very hard not to overcook veggies when meat and veggies are together, and I see you did a perfect job. :)

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