Rich in umami flavours, this beef chop suey is also loaded with veg.
Ingredients
Serves: 4-5 people
Prep/ Cooking Time: Approx 2 hrs
Ingredients:
- 230g beef strips, patted dry
- 2 cloves finely chopped garlic
- 1 tbsp finely chopped ginger
- 1/2 onion cut into wedges
- 15 mushrooms, cut in half or quarters depending on size
- 20 mange tout cut in half
- 1 carrot cut in strips
- 10 baby corn, cut in half
- 6 scallions, cut in 3
Marinade:
- 1 tsp light soy sauce
- 1 tsp vegetable oil
- 1 tsp cornflour
- 1 tsp baking soda
- 1 tsp sugar
For the sauce:
- 3 tbsp water
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 1 tsp toasted sesame oil
- 1/2 tsp freshly ground white pepper
- 1 tsp cornflour
- 2 tbsp water
Method
- Place the beef strips in a bowl and add all the marinade ingredients. Mix thoroughly and place in the fridge for at least 1 hour, ideally 2 to 3 hours.
- In another bowl mix all the sauce ingredients except for the cornflour and water and set aside.
- Place a wok on high heat and add a small dash of vegetable oil until smoking hot.
- Add the onions, mushrooms and cook until slightly coloured and softened. Remove from the wok and place in a bowl until needed. Wipe the wok and place back on the heat.
- Add a little more vegetable oil and when smoking hot add the marinated beef in batches. Again once browned remove from the wok and set aside. Wipe the wok clean and place on the heat one last time.
- Add the oil and when smoking hot add the garlic and ginger. Stir the garlic and ginger constantly until softened but not browned.
- Add the onions, mushrooms and the rest of the prepared vegetables and mix well. Add the beef and cook for 1 or 2 minutes, remembering to always keep the wok on a high heat.
- Add the sauce ingredients and bring to a boil.
- Separately mix the corn flour and water together making sure there are no lumps. Add this to the wok and cook for 1 more minute until the cornflour is cooked out and the sauce is thickened.
- Check the seasoning and remove from the heat.
- Serve with steamed rice or noodles. Whichever you prefer. I like to garnish with some finely sliced scallions.
Tips:
- You don't have to stick to the same vegetables that I have used. This is the perfect dish for using up whatever veg you have such as broccoli, green beans etc.
- You can substitute the beef in this recipe with pork, chicken or marinated tofu if you prefer.
- This is an easy dish to do for coeliacs or those trying to eat gluten free as most of the components can be obtained gluten free.
