Beef Chop Suey

Ingredients

• 8 oz Beef Tri‑Tip (thinly sliced against the grain)
• 2 Tbsp Soy Sauce (regular light soy sauce)
• 1 Tbsp Dark Soy Sauce (adds color and depth)
• 1 Tbsp Oyster Sauce (adds umami)
• 2 Tbsp Water
• 1/4 tsp Baking Soda (tenderizes the beef)
• 2 Tbsp Cornstarch (1 Tbsp for coating beef, 1 Tbsp for slurry)
• 1 tsp Sesame Oil (adds nutty aroma)
• 2 tsp Sugar (balances saltiness)
• 1/2 tsp Salt
• 1 Tbsp Rice Wine (Shaoxing) (optional, adds fragrance)
• 4 cloves Garlic (finely minced)
• 4 slices Ginger (thin slices, about 1/4 inch thick)
• 4 stalks Green Onions (stem and leafy parts separated)
• 1/2 medium Onion (cut into large strips, layers broken apart)
• 1 cup Bean Sprouts (rinsed and drained)
• 2 Tbsp Vegetable Oil (high‑smoke‑point oil for stir‑frying)
• 1/2 tsp Crushed Black Pepper

Instructions

1. Prepare aromatics and vegetables

   Finely mince the garlic, slice the ginger into four thin pieces, and cut the green onions lengthwise; separate stems from leafy tops. Cut half a medium onion into large strips, breaking up the layers. Rinse bean sprouts and set aside.

   Time: PT5M

2. Slice and marinate the beef

   Trim the tri‑tip and slice thinly across the grain. In a mixing bowl combine the beef with soy sauce, dark soy sauce, oyster sauce, water, baking soda, 1 Tbsp cornstarch, crushed black pepper, and sesame oil. Mix until evenly coated and let sit for 5 minutes.

   Time: PT5M

3. Make cornstarch slurry

   In a small bowl mix the remaining 1 Tbsp cornstarch with 2 Tbsp cold water until fully dissolved.

   Time: PT2M

4. Stir‑fry onion

   Heat the wok over medium‑high heat, add 1 Tbsp oil. When shimmering, sprinkle a pinch of sugar and a pinch of salt, then add the onion strips. Stir‑fry for about 20 seconds, add rice wine (if using), toss briefly, then remove the onion to a plate.

   Time: PT1M

   Temperature: medium‑high

5. Stir‑fry bean sprouts

   Add a splash more oil, then the two ginger slices. Let sizzle 5 seconds, add a pinch of sugar and salt, then toss in the bean sprouts. Stir‑fry for 15 seconds, splash in rice wine (optional), toss quickly and set aside.

   Time: PT1M

   Temperature: medium‑high

6. Cook the beef

   Add a little more oil if needed, then the remaining two ginger slices. Sizzle briefly, add the marinated beef. Let it sear without moving for 30 seconds, then add the green‑onion stems and minced garlic. Stir‑fry until the beef is about 70% done.

   Time: PT2M

   Temperature: medium‑high

7. Season the beef

   Add an extra splash of soy sauce, dark soy sauce, and a pinch of sugar. Stir until the dark soy sauce coats the meat evenly and the color is uniform.

   Time: PT1M

   Temperature: medium‑high

8. Thicken the sauce

   Stir the cornstarch slurry again to recombine, then pour it into the wok. Immediately stir‑fry; the mixture will boil and thicken within seconds.

   Time: PT1M

   Temperature: medium‑high

9. Finish and combine

   Turn off the heat. Add the leafy green‑onion tops, the previously set‑aside bean sprouts, and the onion strips. Sprinkle crushed black pepper, give everything a quick toss to coat, and serve immediately.

   Time: PT30S

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

15g

Fat

15g

Fiber

3g

Ingredient Substitutions

• Instead of Beef Tri‑Tip: Sirloin, Flank steak
• Instead of Soy Sauce: Tamari (gluten‑free)
• Instead of Dark Soy Sauce: Regular soy sauce with a splash of brown sugar
• Instead of Oyster Sauce: Mushroom soy sauce (vegetarian)
• Instead of Baking Soda: Baking powder (use half amount)
• Instead of Cornstarch: Arrowroot powder
• Instead of Sesame Oil: Peanut oil
• Instead of Sugar: Honey (use less)
• Instead of Rice Wine (Shaoxing): Dry sherry
• Instead of Garlic: Garlic paste (1 tsp)
• Instead of Ginger: Ground ginger (1/4 tsp)
• Instead of Green Onions: Chives
• Instead of Onion: Shallots
• Instead of Bean Sprouts: Snow peas, Julienned carrots
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Crushed Black Pepper: White pepper

Equipment Needed

• Chef's Knife
• Cutting Board
• Mixing Bowl
• Small Bowl
• Wok or Large Skillet
• Spatula or Wooden Spoon
• Measuring Spoons
• Timer (optional)

Critical Steps — Do Not Skip

• Marinating the beef with baking soda and cornstarch for tenderness.
• Preparing the cornstarch slurry just before adding it to the pan.
• Stir‑frying the vegetables only for seconds to keep them crisp.
• Adding the slurry at the right moment and stirring immediately to avoid lumps.

Chef Tips from the Video

• Use a wok or a heavy‑bottomed skillet to maintain consistent high heat.
• Add a drizzle of sesame oil at the end for extra aroma.
• Serve over steamed jasmine rice or noodles to soak up the sauce.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Not recommended; texture of beef and vegetables deteriorates.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Mince garlic, slice ginger, and cut green onions up to 2 hours ahead; keep covered in the fridge.
• Marinate the beef for up to 30 minutes before cooking for extra tenderness.
• Prepare the cornstarch slurry and store it in a sealed jar in the refrigerator; stir before use.

Frequently Asked Questions