Beef Chop Suey

Beef Chop Suey

2 lbs. beef tenderloin, sliced bite-size

2 Tbsp. minced garlic

1/4 cup soy sauce

4 cups water

2 onions, halved & sliced thin

2 carrots, julienned

3 ribs celery, sliced thin

1 green bell pepper, julienned

1 red bell pepper, julienned

6 large ribs bok choy, chopped

6 cups fresh bean sprouts

8 oz. sliced water chestnuts, drained - reserve the liquid

5 oz. bamboo shoots, drained - reserve the liquid

8 oz. mushrooms, drained - reserve the liquid

oil, as needed

2 beef bouillon cubes

1/2 tsp. ginger

1 Tbsp. brown sugar

salt & pepper, to taste

1/4 cups cornstarch

1. In a large pot, heat some oil. Brown the beef

Add garlic and soy sauce.

Add 4 cups water. Bring to a boil. Simmer 30 - 40 minutes.

2. In a wok on medium heat, heat 2 Tbsp. oil.

Stir fry vegetables, one at a time, until crisp tender. 

Transfer each to a plate when done.

Do in order: onions, carrots, celery, peppers, bok choy.

*Do not use canned vegetables or sprouts*

3. Add all the vegetables to the pot with the beef. 

Add the bouillon cubes, ginger and brown sugar.

Add salt and pepper, if needed.

4. In a bowl, whisk the cornstarch with the saved liquids.

Add to the beef mixture.

Simmer until thickened.

Serve with noodles or rice.

*Use 4 cups beef broth and leave out the bouillon cubes.*