You know that feeling when you crave something hearty and saucy, but you’ve only got twenty minutes before your favorite show's season finale begins? That's usually when I turn to my trusty Beef Chop Suey recipe. It’s a lifesaver! While Chop Suey may have the reputation of being a dish born out of necessity from Chinese-American restaurants, it's become a comfort food staple in many households, including mine. It’s the perfect dish to clear out the veggies in your fridge, and it’s so adaptable that it can become a regular star in your meal rotation. Plus, it’s just so darn delicious and satisfying.

Beef Chop Suey is a well-rounded dish, but I like to serve it up with some fluffy jasmine rice or, when I'm feeling a bit extra, with crispy chow mein noodles for some added crunch. Sometimes, I’ll jazz it up with a side of steamed broccoli or a fresh cucumber salad for that added fresh veggie kick.

Ingredients:

- 1 lb beef sirloin, thinly sliced or cubed
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 2 cloves of garlic, minced
- 1 bell pepper, sliced (any color you like, rainbow it up!)
- 1 cup celery, sliced on a diagonal
- 1 cup carrots, julienned
- 1 cup mushrooms, sliced
- 1 can (8 oz) water chestnuts, drained and sliced
- 1 cup bean sprouts
- 2 tablespoons cornstarch
- 1 cup beef broth
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional, but it adds that umami goodness)
- Fresh ground black pepper, to taste

Directions:

1. First, mix the cornstarch with a bit of the beef broth to create a slurry—no lumps allowed in our Chop Suey!

2. Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef and cook until browned. Once it's done, set it aside on a plate. We'll get back to it in a bit.

3. Add the remaining vegetable oil to the skillet. Toss in the onions and garlic, stirring until they start to soften and become fragrant. It's starting to smell great now!

4. Next, introduce the bell pepper, celery, and carrots, and stir fry for a few minutes. You want these still a bit crisp, so resist the temptation to overcook.

5. Add the mushrooms and water chestnuts to the mix, giving it a good stir.

6. Now, let’s get saucy. Pour the beef broth, soy sauce, and the optional oyster sauce over the veggies, and turn the heat down to a simmer.

7. Gently sprinkle in the cornstarch slurry, stirring constantly to thicken the sauce.

8. Bring back the browned beef and add it to the skillet along with the bean sprouts. Give it a good toss to ensure everything is coated and warmed through.

9. Serve hot and top with fresh ground black pepper to taste.

Variations & Tips:

- If you've got leftovers (and if you're lucky enough to have them), they make a great lunch the next day. Chop Suey is like that friend who gets along with everyone—equally delicious reheated.
- Feel like mixing it up? Swap out the beef for chicken, shrimp, or even tofu for a vegetarian twist. The same goes for the veggies; use whatever is seasonal or already in your fridge.
- Meal prep like a pro: slice all your meat and veggies ahead of time and store them in the fridge for up to two days. When you're ready to cook, it's just a matter of minutes before dinner is served!

Whether you're feeding the family or just looking for an easy meal that doesn't skimp on flavor, this Beef Chop Suey is sure to hit the spot. Bon appétit, or as they say where this dish made its mark, 'enjoy your meal!'

Copyright 2016 Cooktop Cove