Sure! Rice noodles or egg noodles will work. Also, the cornstarch tends to sit at the bottom of the measuring cup (it separates), don’t forget to mix it again before adding to the pan to make sure you get a nice glossy and thick sauce. Just make sure to whisk or use a fork to mix it well. In this dish, I combined cornstarch and beef broth. I used it to thicken my sauce or it can also be used for making gravy. It adds earthy and woodsy flavorings that are very satisfying to the palate.Ī slurry can be made of water or broth mixed with cornstarch or flour. You can’t go wrong with shiitake mushroom either, it’s very meaty and smooth. Something with this combination that gives chop suey an authentic Asian touch. The combination of garlic, onion, celery, and carrot is the basic flavor enhancer for this dish. I probably wouldn’t use root veggies for this dish, they’re great for stewing but not for stir-frying. Instead, I just clean them with a damp towel.
For the mushrooms, I don’t run them in water, they turned tough and the color turned very muddy. I cut the carrot into thin strips, the pepper into bite-sized pieces, the mushrooms into slices, and shredded the savoy cabbage. I used carrot, bell pepper, shiitake mushrooms, celery, and savoy cabbage. Of course, you can use any vegetables you like. Hot oil helps the meat release all the protein that makes them moist and tender. And don’t forget to heat the oil first before adding the beef into the pan. Always remember to cut the meat against the grain to get a nice tender juicy meat. Other tender cuts of beef like rib-eye, scotch fillet, or top round would also work for this dish. This is an old-time favorite in our household. Ladle over cooked rice and sprinkle with a generous amount of chow mein noodles on top.Another dinner made easy! In this dish, I used sirloin steak cut into thin strips and stir-fried with summer veggies. Add to mixture in pan and cook 5 minutes. Cook 3 minutes, then add set-aside beef cubes. Remove meat from the pan, set aside.Īdd celery, onions, bead molasses and boiling water or beef stock to the pan the meat was browned in. Add beef cubes, salt and pepper and cook until browned. Though we’ve come a long way since then, this American-Chinese dish is surprisingly good and simple to make without a lot of fancy or pricey ingredients or time-consuming prep work.ġ pound beef (round steak) cut into small piecesģ cups celery, cut in 1-inch pieces lengthsġ 14-ounce can bean sprouts, rinsed and drained In the 1950s and ‘60s, this type of dish was what passed for Chinese cooking in this country. I used a low-sodium soy sauce and also added some water chestnuts for crunch. If you have trouble locating it, you can substitute light molasses or an Asian-style brown sauce. It is commonly used in Asian dishes to add flavor and color.
The recipe calls for round steak, but it certainly could be made with pork tenderloin instead or even a combination of the two.īead molasses is similar to light molasses in color, texture and sweetness. She is not sure where her mother got the recipe, but it possibly came off a can of chow mein noodles or bean sprouts. She said her mother’s version did not include water chestnuts, but that might have just been a personal preference. Case thought her recipe might be very similar to what Norcross was searching for. Rosalia Case of Ellicott City, Md., said her mother made this type of chop suey during the ‘50s and ‘60s and that it was a family favorite for Sunday night dinner. The main ingredients, as far as he and his mother can recall, were beef and possibly pork, bead molasses, bean sprouts, water chestnuts and soy sauce. Marc Neermann of Norcross, Ga., was looking for a recipe for chop suey like his grandmother made in the 1950s or early 1960s.
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