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Beef Chop Suey

Written By steeve adam on Wednesday, 17 May 2017 | May 17, 2017

Stir-frys make quick, convenient one-dish meals. This is another very flexible dish, that can make use of different combinations of meat, fish, poultry, vegetables and nuts/ seeds. A stir fry combo can be turned into a “rice bowl”
entree by the addition of some cooked/steamed brown rice.


  • 7 oz. beef eye of round, fat trimmed and thinly sliced
  • 3 c. raw danish cabbage, coarsely shredded 
  • 2 large stalks raw celery 
  • 2 c. raw mushroom, sliced or pieces
  • 1 1/2 c. soybean sprouts
  • 2 c. canned water chestnuts, sliced 
  • 1 1/2 c. raw onion, chopped 
  • 2 tsp. olive oil 
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. soy sauce 
  • 1/2 c. canned beef broth


 Place 1 tsp. olive oil and beef in a non-stick pan and cook until beef is done. While the beef is cooking, add 1 tsp olive oil to another pan and add cabbage, celery, mushrooms, sprouts, water chestnuts, vinegar and onion. Cook until entire mixture is hot, then add soy sauce, beef stock and cooked beef. Cook for 5-10 minutes to blend flavors. Place equal amounts on two plates and serve.

Nutritional Information 

Calories (Per Serving): 472 
Protein (g): 37
Carbohydrates (g): 50 
Fat (g): 17.6 
Carb - Protein - Fat % Ratio: 40% - 29% - 31%

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