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Beef Chop Suey is a saucy and flavorful Asian-inspired dish made in under 25 minutes and full of nutritious veggies. A soy sauce, sesame oil, and honey sauce smothers crunchy broccoli, snow peas, water chestnuts, and tender steak bites for an easy and delicious meal.
Why We Love This Chop Suey Recipe!
- Quick and Easy Recipe: This easy weeknight meal takes only 22 minutes and is full of flavor the whole family will love.
- Packed with Nutrition: This Asian-Inspired dish is made of various nutritious veggies, including carrots, broccoli, mushrooms, and healthy water chestnuts, too!
- Saucy Dish: This rich and tangy-sweet sauce is perfect for this flavorful recipe and better than a Chinese restaurant!
If you’re craving more recipes made in 30 minutes or less, like this easy beef chop suey recipe, check out my Cheesy Unstuffed Pepper Skillet, this family-favorite Loaded Chicken Nachos, and 25-minute Skillet Steak Fajitas– Yum!
Ingredient Notes
How To Cook Beef Chop Suey
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Mix the sauce
First, mix up the delicious chop suey sauce! Add all the sauce ingredients to a small bowl, stir well, and set aside.
Step 2 | Cook steak
Next, prepare the steak by adding it to a separate bowl with cornstarch and tossing it to coat completely. Set the steak aside and warm a large skillet over medium-high heat. Add two tablespoons of avocado oil and, after a couple of minutes, add the cornstarch-coated steak.
Then, cook it for 3-5 minutes, adding more oil as needed. After cooking thoroughly, move the steak from the large nonstick skillet to a bowl.
Step 3 | Saute the veggies
Now, turn the heat down and add two more tablespoons of oil to the skillet. Toss in the carrots, broccoli, yellow onion, thin slices of red bell pepper, and fresh mushrooms, cooking for 4 to 6 minutes until they are soft with a little bit of a crunch.
Then, add the garlic, water chestnuts, and bean sprouts, stirring for just a minute.
Step 4 | Add the sauce
Add the sauce to the skillet with the cooked veggies and stir it for a couple of minutes until it thickens. Don’t forget to scrape the bottom of the pan to collect all the little bits and give the chop suey sauce even more flavor!
Then, taste the sauce to see if it needs more salt or honey.
Step 5 | Combine all ingredients and enjoy!
Finally, add the steak back to the skillet, tossing it until the meat is coated. Add the snow peas, and make sure everything is well combined and covered in the tasty sauce. Then, serve and enjoy!
Tips
- Adding the Snow Peas– If preferred, add the snow peas with the rest of the veggies if you want them less crunchy. I like adding them at the last minute of cooking to ensure they don’t lose their crunch.
- Cast-Iron Skillet– Use a cast-iron skillet to give the steak a perfect sear.
Variations and Substitutions
- More Crunchy Veggies: Add more of your favorite vegetables, like baby corn, chopped celery stalks, yellow and green bell peppers, white onion, bamboo shoots, and cabbage.
- Adjust the Sauce: Make the sauce just the way you like it by adding more soy sauce for an extra bite or adding more honey for a little extra sweetness.
- Spicy Chop Suey: Include freshly ground black pepper, red pepper flakes, siracha sauce, or hot peppers to add a kick to the recipe.
- Vegetarian Chop Suey: For a tasty vegetarian dish, omit the beef and swap the beef broth for vegetable broth.
- Add Noodles: This dish is commonly enjoyed with crispy fried noodles added to the recipe.
- Chicken Chop Suey: Replace the beef with chicken breasts or chicken thighs for a slightly different flavor profile. You can also make pork chop suey or shrimp chop suey.
- Swap the beef pieces for ground beef.
- Try thick slices of carrots instead of thin matchstick carrots.
- If preferred, substitute the honey with brown sugar.
- Try different mushrooms, like wild, white, or shiitake mushrooms.
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Recipe FAQs
The primary difference is that cop suey has a thicker, gravy-like sauce, and chow mein has a much thinner sauce with chow mein noodles. They are similar dishes with many of the same ingredients, but their tastes are distinctively different.
American chop suey has a sweeter sauce with a touch of sour and a tomato base and is often served over pasta. On the other hand, an authentic Chinese chop suey is more spicy and savory with white rice or noodles.
Without rice or noodles, chop suey is relatively healthy with loads of vegetables and simple ingredients. The savory-sweet sauce makes the recipe better served in moderation.
Chop suey means “odds and ends” in Mandarin, which describes it as a dish made of leftovers.
Storage
Storage: Leftover chop suey can be stored in an airtight container in the refrigerator for up to five days. Then, reheat the dish to enjoy again on the stovetop or in a microwave.
What to Serve with Chinese Chop Suey
Serve this delicious Asian dish with a refreshing Chinese Chicken Salad Recipe, or enjoy it over freshly steamed white rice or this Easy Rice Pilaf.
More Easy Asian Recipes
- Easy Chinese Orange Chicken Recipe
- Sesame Chicken Recipe
- Honey Garlic Chicken Recipe
- Asian Chicken Wonton Tostadas
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Beef Chop Suey
Ingredients
Sauce Ingredients
- 1 ½ cups beef broth, low-sodium
- ⅓ cup soy sauce, low-sodium
- ⅛ cup rice vinegar
- 2 tablespoons cornstarch
- 3 tablespoons honey
- 1 teaspoon sesame oil
Beef Chop Suey Ingredients
- 1 pound beef steak, cubed sirloin or ribeye
- 2 tablespoons cornstarch
- 5 tablespoons avocado oil, divided
- 1 cup carrots, peeled matchsticks
- 1 cup broccoli
- ½ cup yellow onion, sliced
- 1 cup bell pepper, sliced, (I used a mixture of red & yellow)
- 8 ounce baby bella mushrooms, sliced
- 3 garlic cloves, minced
- 1 8 ounce can water chestnuts, drained
- 1 cup bean sprouts, drained
- 1 cup snow peas
Instructions
- Add all the sauce ingredients to a small bowl, stir well, and set aside.
- In a separate bowl, add the steak to the cornstarch and toss to coat completely. Set steak aside.
- Warm a large skillet over medium-high heat. Add two tbsp avocado oil, after a 2-3 minutes (or when hot), add cornstarch-coated steak.
- Cook for 3-5 minutes, adding more oil as needed. Remove steak to a bowl and set aside.
- Turn the heat down to medium, and add two more tablespoons of oil to the skillet along with carrots, broccoli, yellow onion, red bell pepper, and mushrooms. Cook for 4 to 6 minutes until the vegetables are soft with a bit of crunch.
- To the pan, add the garlic, water chestnuts, and bean sprouts, stirring for a minute. This allows them to keep their crunch.
- Then pour the sauce into the cooked veggies and stir to thicken. Scraping the bottom of the pan, to remove the bits and then season with salt and pepper to taste.
- Finally, add the steak to the skillet and toss until the meat is coated. Add snow peas, and toss until well combined.
- Serve and enjoy!
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Notes
- Adding the Snow Peas– If preferred, add the snow peas with the rest of the veggies if you want them less crunchy. I like adding them at the last minute of cooking to ensure they don’t lose their crunch.
- Cast-Iron Skillet– Use a cast-iron skillet to give the steak a perfect sear.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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