There’s just something cozy and nostalgic about a warm plate of Old-Fashioned Beef Chop Suey. It’s the kind of meal you might remember from growing up — savory strips of beef stir-fried with crisp vegetables in a glossy, flavorful brown sauce, served over rice or noodles and loaded with comfort.
This version brings that old-school Chinese-American restaurant flavor home using simple, wholesome ingredients.
Whether you’re craving a retro weeknight dinner or introducing the kids to a “takeout classic,” this is one of those recipes that brings everyone to the table fast — and happy.
Why You’ll Love This Recipe
This beef chop suey is saucy, satisfying, and packed with textures — from tender beef strips to crunchy celery and bean sprouts.
The sauce is a rich, savory blend with just a touch of sweetness, like the one you’d find in classic mom-and-pop Chinese diners. It’s also easy to make in under 30 minutes and totally customizable.
Serve it over steamed rice, crispy noodles, or even cauliflower rice for a lighter option. Plus, it’s made with everyday ingredients you probably already have in your fridge and pantry.
What You’ll Need
For the stir-fry:
- 1 lb beef sirloin or flank steak, thinly sliced against the grain
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 2 tbsp vegetable oil (divided)
- 1 medium onion, sliced
- 2 stalks celery, diagonally sliced
- 1 cup shredded cabbage
- 1 cup fresh bean sprouts (or canned, drained)
- ½ cup sliced mushrooms
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger (optional)
For the sauce:
- ¾ cup beef broth
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (or hoisin sauce)
- 1 tsp sugar
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
Pro Tips
- Slice beef thinly and against the grain for the most tender bite.
- Marinate beef briefly in soy sauce and cornstarch to lock in flavor and tenderness.
- Cook on high heat to get a proper sear on the meat and crisp-tender veggies.
- Don’t overcrowd the pan — stir-fry in batches if needed.
- Use fresh bean sprouts at the end for best crunch and brightness.
Tools You’ll Need
- Sharp knife
- Cutting board
- Mixing bowls
- Wok or large nonstick skillet
- Wooden spoon or spatula
- Measuring spoons and cups
- Serving dish and optional rice cooker
Substitutions & Variations
- Use chicken or pork instead of beef — same method, just adjust cook time slightly.
- Add water chestnuts or bamboo shoots for extra crunch.
- Swap cabbage for napa cabbage or bok choy.
- Make it spicy with a dash of chili garlic sauce or crushed red pepper.
- Go gluten-free with tamari instead of soy sauce.
Make Ahead Tips
Slice and marinate the beef up to 8 hours in advance. You can also prep all veggies and the sauce ahead — just stir-fry when ready to eat.
Leftovers reheat beautifully and make a fantastic lunch the next day.
Instructions
1. Marinate the Beef
In a bowl, toss the sliced beef with 1 tbsp soy sauce and 1 tbsp cornstarch. Let marinate while you prep the vegetables.
2. Prepare the Sauce
In a small bowl, whisk together beef broth, soy sauce, oyster sauce, sugar, and cornstarch slurry. Set aside.
3. Stir-Fry the Beef
Heat 1 tbsp oil in a wok or large skillet over high heat. Add beef in a single layer and sear for 1–2 minutes per side until browned. Remove from pan and set aside.
4. Stir-Fry the Vegetables
Add remaining oil. Stir-fry onion, celery, mushrooms, and cabbage for 2–3 minutes. Add garlic and ginger and cook 30 seconds more.
5. Add Sauce and Combine
Return beef to the pan. Pour in sauce and stir to coat everything. Let simmer 2–3 minutes until thickened. Stir in bean sprouts last and toss to combine.
6. Serve
Serve hot over steamed rice or crispy chow mein noodles. Garnish with green onions if desired.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in the microwave or on the stovetop with a splash of water or broth to loosen the sauce. Not recommended for freezing, as the veggies can become soggy.
Recipe FAQs
1. What’s the difference between chop suey and chow mein?
Chop suey is a saucy stir-fry typically served over rice, while chow mein is served with crispy or soft noodles and has less sauce.
2. Can I use frozen vegetables?
Yes — frozen stir-fry mixes work great in a pinch. Just cook a bit longer to remove excess moisture.
3. Is this an authentic Chinese dish?
Chop suey is a Chinese-American creation, popularized in the U.S. as early as the late 1800s. It’s a comfort-food staple with lots of regional adaptations.
4. Can I make this low carb?
Yes! Serve over cauliflower rice or skip the rice entirely for a lower-carb option.
The Final Stir
This Old-Fashioned Beef Chop Suey brings back all the flavor and feel of classic takeout — warm, saucy, and loaded with tender beef and veggies.
Whether you serve it over fluffy rice, crispy noodles, or straight from the pan, this is a recipe that satisfies every time.
Try it this week and let me know in the comments how your family liked it — or what you added to make it your own!