Ingredients
- 220 grams lean beef (1/2 lb)
- 5 carrots
- 8 white bell mushrooms
- Handful of bean sprouts
- 2 onions
- 1 red bell pepper
- 3 spring onions
- Handful of snow peas
- Corn starch
- Corn oil
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 3 cloves of garlic
- Noodles to liking, we used thick Japanese noodles.
Kitchen equipment needed
- Wok
- Chefs knife
- Deep plate
- Cutting board
- Potato or vegetable peeler
- Pan
Preparation — 10 minutes
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 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 the deep plate with corn starch and coat the chunks of beef into the corn starch, set aside.
Cooking the chop suey — 10 minutes
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 in the 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, 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!
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