Description
This Beef & Vegetables Chop Suey stir fry is a flavorful and quick Asian-inspired dish featuring tender cubed beef, vibrant vegetables, and a savory homemade sauce. Perfect for a nutritious weeknight dinner, it combines crisp-tender broccoli, bell peppers, mushrooms, and crunchy snow peas with a deliciously thickened soy-based sauce, all cooked to perfection in a skillet.
Ingredients
Sauce
- 1 1/2 cups low-sodium beef stock (e.g., Kitchen Basics)
- 1/3 cup low-sodium soy sauce
- 1/8 cup rice vinegar
- 2 tablespoons cornstarch
- 3 tablespoons honey
- 1 teaspoon sesame oil
Beef
- 1 pound beef steak (cubed rump, chuck, sirloin, or ribeye)
- 2 tablespoons cornstarch
- 5 tablespoons avocado oil (divided)
Vegetables
- 1 cup matchstick carrots
- 1 cup broccoli florets
- 1/2 cup yellow onion (sliced)
- 1 cup red bell pepper (sliced)
- 8 ounces baby bella mushrooms (sliced)
- 3 garlic cloves (minced)
- 8-ounce can chestnuts (drained)
- 1 cup bean sprouts (drained)
- 1 cup snow peas
Instructions
- Prepare the sauce: In a small bowl, combine the low-sodium beef stock, soy sauce, rice vinegar, cornstarch, honey, and sesame oil. Mix until smooth and set aside.
- Coat the beef: Place the cubed steak in a large bowl and toss with 2 tablespoons of cornstarch until well coated. Set aside to allow the coating to adhere.
- Cook the beef: Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Once the oil is hot (about 2-3 minutes), add the beef in a single layer. Cook for 3 to 5 minutes, stirring occasionally and adding an additional tablespoon of oil during cooking to prevent sticking. When the beef is browned and cooked through, transfer it to a bowl and set aside.
- Sauté vegetables: Reduce the heat to medium. In the same skillet, add the remaining 2 tablespoons of avocado oil. Add the matchstick carrots, broccoli florets, sliced yellow onion, red bell pepper slices, and baby bella mushrooms. Cook for 4 to 6 minutes, stirring occasionally, until the vegetables soften slightly but retain some crunch.
- Add aromatics and additional vegetables: To the skillet, add minced garlic, drained chestnuts, and bean sprouts. Stir and cook for about 1 minute until fragrant.
- Incorporate the sauce: Pour the prepared sauce into the skillet with the vegetables. Stir continuously for 2 to 3 minutes, allowing the sauce to thicken and coat the vegetables well. Scrape the bottom of the skillet to loosen any browned bits for enhanced flavor. Taste the sauce and adjust seasoning by adding salt or more honey if desired.
- Combine beef and sauce: Return the cooked steak to the skillet and toss thoroughly to coat the beef in the sauce and mix it evenly with the vegetables.
- Finish with snow peas: Add snow peas to the skillet and toss everything together until the peas are coated with the sauce and heated through, about 1-2 minutes.
Notes
- Use low-sodium soy sauce and beef stock to control the saltiness of the dish.
- Be careful not to overcook the vegetables; they should remain slightly crisp to maintain texture.
- Substitute avocado oil with other high smoke point oils like vegetable or grapeseed oil if unavailable.
- To make this dish gluten-free, use gluten-free soy sauce.
- For best flavor, cut the beef into uniform pieces to ensure even cooking.
