Beef Chop Suey Beef Stir Fry With Vegetables

Step 1: Prep the vegetables [00:16]

• Finely chop the garlic.
• Cut the onion into large slices.
• Slice the celery and carrots diagonally (not too thin to keep them crunchy).
• Cut the broccoli into smaller pieces.
• Remove the strings from the sugar snap peas.

Step 2: Marinate the beef [01:26]

• Cut the beef into slices, ensuring you cut perpendicular to the muscle fibers.
• In a bowl, combine the beef with 1 1/2 tsp soy sauce, 1 1/2 tsp dark soy sauce, 1 1/2 tsp oyster sauce, 1 tsp sugar, 1 tsp baking soda, 3 tsp corn starch, and a little bit of water. Mix well.
• Finally, add 4 tsp oil and mix again.

Step 3: Stir-fry the vegetables [02:03]

• Heat some oil in a pan over medium-high heat. Add the onion and celery slices. Stir-fry briefly until coated in oil.
• Add the bean sprouts, season with a little sugar and salt, and splash with 1 tsp of rice wine. Toss and remove from the pan.
• Add a bit more oil if needed. Add the carrots, broccoli, and snap peas. Season with a bit of sugar and salt, and splash with 1 tsp of rice wine. Stir-fry until done, then remove from the pan.

Step 4: Cook the beef and combine [03:20]

• Add 2 tbsp of oil to the hot pan. Add the beef and pan-fry until the bottom is slightly browned.
• Add the minced garlic. Stir-fry and add 2 tsp of wine. When the wine has cooked off, add 2 tsp of oyster sauce and 1/2 tsp of dark soy sauce. Mix well.
• Pour in 1/3 cup of water and keep stirring occasionally. Once the water turns into a sauce, return the carrots, broccoli, and sugar snap peas to the pan and toss to coat.
• Turn off the heat. Add the onions, celery, and bean sprouts back to the pan. Add 1/8 tsp of white pepper powder. Toss everything together briefly to combine.