Asian influenced American chop suey recipe with beef, big flavors, quick and super delicious. Ready in 20 minutes, recipe for four people.
The main thing:
Made by Véronique
Published at 2016-07-09, this recipe is for 4 people and takes 20 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 08-03-2023
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Slice the onions into rings. Trim the ends of the mushrooms and cut them into halves or thick slices. Rinse the spring onions and slice them into large chunks. Peel the carrots using a potato or vegetable peeler and cut them into thin slices.
Do the same for the cloves of garlic. Slice the red bell pepper into strips. Slice the lean beef into bite-sized chunks. Fill a deep plate with cornstarch and coat the chunks of beef with the cornstarch, set aside.
Heat up the wok on the highest setting, until smoking hot. This usually takes about 10 minutes, make sure to turn on your kitchen hood because it gets really smokey. Add in the corn oil, then immediately add garlic and onions.
Wok for a minute, then add in the chunks of lean beef. Cook for a few minutes, depending on the thickness of the beef. Add in the carrots, paprika and mushrooms, and continue cooking for 5 minutes.
Meanwhile, fill the pan with water and bring to a boil. Cook the noodles according to the package. Pour in 1 tablespoon of oyster sauce and 3 tablespoons of soy sauce.
Lastly, add in the snow peas and spring onions. serve the chop suey with the cooked noodles into a nice deep bowl, enjoy!