My Beef Chop Suey Recipe

Beef Chop Suey is a colorful stir-fried vegetable dish cooked with tender slices of beef in a savory sauce. It's a Filipino-Chinese dish that combines crunchy vegetables, beef, and a rich sauce that is delicious over steamed rice. If you're new to cooking, think of it as a vegetable and beef stir-fry that's simple, healthy, and satisfying.

Beef chop suey was one of those dishes I always looked forward to during family gatherings because it looks special but very simple to cook. I remember watching my aunt quickly toss vegetables into a huge pan while the smell of garlic, soy sauce, and beef filled our kitchen. The bright colors of the carrots, bell peppers, and pechay look so appetizing!

The first time I tried cooking it myself, I realized the secret was all about keeping the vegetables crisp and fresh. Over time, I started making my own version whenever I wanted something I can eat without worrying about my blood pressure (which has been problematic recently, sad to say). Now it's one of my favorite dishes to cook when I want a complete meal.

Ingredients

• 1 kg beef tenderloin or sirloin, sliced into bite-sized pieces
• 2 large cloves garlic, minced
• ¼ cup soy sauce
• 4 cups water
• Oil for cooking
• 2 onions, thinly sliced
• 2 carrots, julienned
• 3 ribs celery, julienned
• 1 to 2 bell peppers, julienned
• 6 ribs pechay or bok choy, chopped
• 6 cups fresh bean sprouts
• 1 can sliced water chestnuts, drained (reserve the juice)
• 1 can bamboo shoots, drained (reserve the juice)
• 1 can sliced mushrooms, drained (reserve the juice)
• 2 beef bouillon cubes
• 1 tablespoon fresh grated ginger
• 1 tablespoon brown sugar
• Salt and pepper to taste
• ¼ cup cornstarch

I love using beef tenderloin or sirloin for this recipe because they stay tender even after simmering. The combination of fresh and canned vegetables creates the perfect balance of texture (bean sprouts, carrots, bell peppers, and mushrooms all work together beautifully). The reserved liquid from the canned vegetables adds extra flavor to the sauce instead of wasting it, while ginger and garlic give the dish a savory aroma that makes it restaurant-quality at home.

How to Cook My Beef Chop Suey

Step 1

Heat oil in a large pot over medium heat. Add the beef and cook until browned on all sides.

Step 2

Add the garlic and soy sauce. Stir well for about 1 minute until fragrant.

Step 3

Pour in the water and bring to a boil. Lower the heat and simmer for 30 to 40 minutes or until the beef becomes tender.

Step 4

While the beef cooks, heat a separate pan with a little oil. Stir-fry the onions, carrots, celery, bell peppers, and pechay one at a time until crisp-tender.

Step 5

Add the bean sprouts, water chestnuts, bamboo shoots, and mushrooms. Cook for another 1 to 2 minutes.

Step 6

Transfer all the vegetables into the pot with the beef. Add the beef bouillon cubes, ginger, brown sugar, and pepper.

Step 7

In a small bowl, combine the reserved vegetable juices and cornstarch. Mix until smooth to make a slurry.

Step 8

Pour the slurry into the pot and stir gently until the sauce thickens.

Beef Chop Suey is best served hot over a plate of white rice. The rich sauce soaks beautifully into the rice. If you want a more restaurant-style experience, you can also serve it with pancit canton (I usually just use Lucky Me) or egg noodles. For family dinners, I like placing the whole pot in the center of the table because the colorful vegetables are so beautiful to look at.

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Recipe Card

My Beef Chop Suey Recipe

Beef Chop Suey is a colorful stir-fried vegetable dish cooked with tender slices of beef in a savory sauce. It's a Filipino-Chinese dish that combines crunchy vegetables, beef, and a rich sauce that is delicious over steamed rice. If you're new to cooking, think of it as a vegetable and beef stir-fry that's simple, healthy, and satisfying.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6

Course: Main Course

Cuisine: Chinese, Filipino

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 1 kg beef tenderloin or sirloin sliced into bite-sized pieces
• 2 large cloves garlic minced
• ¼ cup soy sauce
• 4 cups water
• Oil for cooking
• 2 onions thinly sliced
• 2 carrots julienned
• 3 ribs celery julienned
• 1 to 2 bell peppers julienned
• 6 ribs pechay or bok choy chopped
• 6 cups fresh bean sprouts
• 1 can sliced water chestnuts drained (reserve the juice)
• 1 can bamboo shoots drained (reserve the juice)
• 1 can sliced mushrooms drained (reserve the juice)
• 2 beef bouillon cubes
• 1 tablespoon fresh grated ginger
• 1 tablespoon brown sugar
• Salt and pepper to taste
• ¼ cup cornstarch

Method

 

1. Heat oil in a large pot over medium heat. Add the beef and cook until browned on all sides.
2. Add the garlic and soy sauce. Stir well for about 1 minute until fragrant.
3. Pour in the water and bring to a boil. Lower the heat and simmer for 30 to 40 minutes or until the beef becomes tender.
4. While the beef cooks, heat a separate pan with a little oil. Stir-fry the onions, carrots, celery, bell peppers, and pechay one at a time until crisp-tender.
5. Add the bean sprouts, water chestnuts, bamboo shoots, and mushrooms. Cook for another 1 to 2 minutes.
6. Transfer all the vegetables into the pot with the beef. Add the beef bouillon cubes, ginger, brown sugar, and pepper.
7. In a small bowl, combine the reserved vegetable juices and cornstarch. Mix until smooth to make a slurry.
8. Pour the slurry into the pot and stir gently until the sauce thickens. Serve hot with steamed rice or noodles.

Notes

The biggest mistake people make with Chop Suey is overcooking the vegetables. Keep them slightly crisp so the dish stays fresh, colorful, and appetizing. I also recommend slicing the vegetables evenly so they cook at the same rate. If you want deeper flavor, let the beef simmer a little longer until it becomes tender. Don't skip ginger because it gives the sauce a subtle warmth that makes the dish taste much richer.

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