BASIC BEEF CHOP SUEY RECIPE HOW TO
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Also, the cornstarch tends to sit at the bottom of the measuring cup (it separates), don’t forget to mix it again before adding to the pan to make sure you get a nice glossy and thick sauce. Just make sure to whisk or use a fork to mix it well. In this dish, I combined cornstarch and beef broth. I used it to thicken my sauce or it can also be used for making gravy. It adds earthy and woodsy flavorings that are very satisfying to the palate.Ī slurry can be made of water or broth mixed with cornstarch or flour. You can’t go wrong with shiitake mushroom either, it’s very meaty and smooth. Something with this combination that gives chop suey an authentic Asian touch.
The combination of garlic, onion, celery, and carrot is the basic flavor enhancer for this dish. I probably wouldn’t use root veggies for this dish, they’re great for stewing but not for stir-frying. Instead, I just clean them with a damp towel. For the mushrooms, I don’t run them in water, they turned tough and the color turned very muddy. I cut the carrot into thin strips, the pepper into bite-sized pieces, the mushrooms into slices, and shredded the savoy cabbage. I used carrot, bell pepper, shiitake mushrooms, celery, and savoy cabbage. Of course, you can use any vegetables you like. Hot oil helps the meat release all the protein that makes them moist and tender. And don’t forget to heat the oil first before adding the beef into the pan. Always remember to cut the meat against the grain to get a nice tender juicy meat. Other tender cuts of beef like rib-eye, scotch fillet, or top round would also work for this dish. This is an old-time favorite in our household. Another dinner made easy! In this dish, I used sirloin steak cut into thin strips and stir-fried with summer veggies.
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