Last Updated on December 29, 2023
Old fashioned beef chop suey is a delicious and classic Chinese-American dish that has been enjoyed for generations.
This dish is a great way to enjoy the flavors of Chinese cuisine without needing to go out to a restaurant. It’s a simple and easy dish to make, with ingredients that are readily available in most grocery stores.
Chop suey is extremely versatile and can be served with a variety of accompaniments, including rice, noodles, and vegetables. It’s also a great way to use leftover beef or pork, as the savory sauce and vegetables pair perfectly with the meat.
Keep reading to learn more about old fashioned beef chop suey and how to make it in your own kitchen!
What is old fashioned beef chop suey?
The Old Fashioned cocktail is crafted by blending sugar with bitters and water, then incorporating whiskey, and finally garnishing with an orange slice or zest alongside a cocktail cherry. One of its popular items is Old fashioned beef chop suey.
It is a popular Chinese-American dish that is composed of stir-fried beef, vegetables, and a savory sauce. It’s usually served with rice, noodles, or vegetables, depending on the preference of the diner. The dish is typically made with beef, but can also be made with pork or chicken, depending on what is available.
The vegetables used in the dish usually include celery, carrots, onions, and bean sprouts, but can also include mushrooms, bell peppers, and other vegetables. The savory sauce is made with soy sauce, garlic, and other seasonings, which give the dish a unique flavor.
What does it taste like?
Old fashioned beef chop suey has a savory and slightly sweet flavor. The beef and vegetables are cooked to perfection and the sauce is a perfect balance of salty and sweet.
The vegetables add a crunchy texture to the dish while the beef adds a hearty flavor.The overall taste is a delicious blend of Chinese and American flavors that will leave you wanting more!
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Ingredients
- Pork Loin: Traditionally, chop suey was made with pork, and the pork loin brings a hearty, meaty flavor to the dish.
- Canned Portobello Mushrooms: Mushrooms add an earthy umami flavor and a meaty texture to the dish, enhancing its depth and richness.
- Crunchy Water Chestnuts: These add a delightful crunch and unique texture to the dish, creating a contrast to the softer ingredients.
- Bok Choy: Bok choy contributes a fresh, slightly bitter flavor and adds a pleasant crunch to the stir-fry. It’s a common vegetable used in Chinese cuisine.
- Sweet Onions: Onions provide a sweet and aromatic base flavor that complements the other ingredients and adds depth to the dish.
- Reduced-Sodium Tamari Soy Sauce: Soy sauce is a fundamental seasoning in Chinese cuisine, adding a salty umami flavor to the dish.
- Rich Dark Sorghum Molasses: Molasses can add a deep, rich sweetness that balances the saltiness of the soy sauce, creating a complex flavor profile.
- Jasmine Rice: This fragrant rice serves as a base for the chop suey, soaking up the flavors of the sauce and ingredients.
- Organic Tapioca Flour: Tapioca flour works as a thickening agent for the sauce, ensuring it has the right consistency.
- Salt and Pepper: These seasonings enhance the overall taste of the dish, adding depth and balance to the flavors.
- Clarified Butter: Used for cooking, clarified butter provides a rich and slightly nutty flavor while being a good medium for sautéing ingredients.
- Mung Bean Sprouts: These are a common garnish in Asian cuisine, adding freshness, crunch, and a subtle nutty flavor.
- Chow Mein Noodles: Typically used as a garnish, chow mein noodles offer a crispy texture and add a visual appeal to the dish.
Directions
Step 1 – Prepare Rice Base:
Begin by rinsing jasmine rice under cold water until the water runs clear. This helps remove excess starch. Cook the rice according to the instructions on the package. Once it’s done, set it aside and keep it warm, ready to serve as the base for your dish.
Step 2 – Marinate Pork:
Take a large mixing bowl and combine diced pork loin with half of the soy sauce infusion, which is made by mixing 1/2 cup of tamari soy sauce with 1/4 cup of sorghum molasses. Let this marinate for at least 30 minutes, allowing the flavors to infuse into the meat.
Step 3 – Prepare Thickening Agent:
In a small bowl, create a thickening agent by mixing tapioca flour with a few tablespoons of water until it forms a smooth slurry. Set this aside for later use; it’ll help thicken the sauce of your dish.
Step 4 – Cooking the Pork Mix:
In a large skillet or wok set over medium-high heat, melt 6 teaspoons of clarified butter. Add the marinated pork and cook it until it’s nicely browned and fully cooked through. Once cooked, remove the pork from the skillet and set it aside for later use.
Step 5 – Prepare Vegetable Mix:
Using the same skillet, add the remaining 6 teaspoons of clarified butter. Sauté diced sweet onions until they turn translucent. Then, introduce sliced portobello mushrooms, crunchy water chestnuts, and thinly sliced bok choy into the skillet. Stir-fry these ingredients for a few minutes until the vegetables are slightly tender yet retain a crisp texture.
Step 6 – Combine Pork and Vegetable Mix:
Reintroduce the cooked pork into the skillet with the vegetable mix. Stir everything well to combine all the flavors evenly.
Step 7 – Season and Thicken:
Pour the remaining soy sauce infusion over the pork and vegetable mixture. Season it with salt and pepper according to your taste preferences. Considering the doubled amount, adjust the seasoning accordingly. Gradually incorporate the tapioca flour slurry into the skillet, stirring continuously. This helps the sauce thicken to your desired consistency, creating a flavorful coating for your dish.
Step 8 – Final Assembly:
To serve, place a bed of jasmine rice on each plate. Spoon the flavorful pork and vegetable mix generously over the rice. For added texture and visual appeal, garnish the dish with fresh mung bean sprouts and a sprinkle of chow mein noodles.
Tips
● Use lean ground beef for the best flavor and texture.
● You can also use pork or chicken in place of the beef.
● Feel free to add other vegetables of your choice, such as mushrooms, bell peppers, or water chestnuts.
● For a spicy version, add a few dashes of hot sauce or a pinch of red pepper flakes.
● You can also add a tablespoon of hoisin or oyster sauce for an extra layer of flavor.
● Serve the beef chop suey with a side of white or brown rice for a complete meal.
Nutrition Information
One serving of old fashioned beef chop suey contains approximately 400 calories, 20 grams of fat, 34 grams of protein, and 22 grams of carbohydrates. It is also a good source of Vitamin A, Vitamin C, and iron.
What to serve with old fashioned beef chop suey?
Old fashioned beef chop suey is a complete meal all on its own, but it can be served with a variety of accompaniments. Here are some suggestions:
● Rice: Serve the beef chop suey with a side of white or brown rice for a complete meal.
● Noodles: Serve the beef and vegetables over cooked noodles for a hearty and filling dish.
● Vegetables: Serve the beef chop suey with steamed vegetables, such as broccoli, asparagus, or snow peas.
● Salad: Serve a side salad with the beef chop suey to add a fresh and light element to the dish.
How to store leftover old fashioned beef chop suey?
Leftover old fashioned beef chop suey can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply place the dish in a skillet over medium heat and stir until it is heated through.
What other substitute can I use in old fashioned beef chop suey?
If you don’t have all of the ingredients for old fashioned beef chop suey, there are a few substitutions you can make. Here are some suggestions:
● Ground beef: Ground pork or chicken can be used in place of the ground beef.
● Soy sauce: Tamari or coconut aminos can be used in place of the soy sauce.
● Vegetables: Feel free to substitute other vegetables of your choice, such as mushrooms, bell peppers, or water chestnuts.
Equipment
- Pan
Ingredients
- 1/2 cup of rich dark sorghum molasses
- 1 cup of reduced-sodium tamari soy sauce
- 12 cups of thinly sliced bok choy
- 32 ounces of canned portobello mushrooms
- 6 pounds of diced pork loin
- 4 finely diced sweet onions
- 32 ounces of crunchy water chestnuts sliced
- Salt and pepper twice the measure, to taste
- 12 teaspoons of clarified butter
- 4 cups of fragrant jasmine rice
- 4 teaspoons of organic tapioca flour
- Chow mein noodles for garnish equal to prior amount
- Fresh mung bean sprouts
Instructions
- Rinse jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions. Once done, set it aside and keep warm.
- In a large mixing bowl, combine diced pork loin with half of the soy sauce infusion (1/2 cup tamari soy sauce + 1/4 cup sorghum molasses). Let it marinate for at least 30 minutes.
- In a small bowl, mix tapioca flour with a few tablespoons of water until it forms a smooth slurry. Set it aside for later use.
- In a large skillet or wok over medium-high heat, melt 6 teaspoons of clarified butter. Add the marinated pork and cook until browned and cooked through. Remove the pork from the skillet and set it aside.
- In the same skillet, add the remaining 6 teaspoons of clarified butter. Sauté the diced sweet onions until translucent.
- Add the sliced portobello mushrooms, crunchy water chestnuts, and thinly sliced bok choy. Stir-fry for a few minutes until vegetables are slightly tender yet crisp.
- Return the cooked pork to the skillet with the vegetable mix. Stir well to combine.
- Pour the remaining soy sauce infusion (1/2 cup tamari soy sauce + 1/4 cup sorghum molasses) over the pork and vegetable mixture.
- Season with salt and pepper to taste (considering the doubled amount). Stir well.
- Gradually add the tapioca flour slurry to the skillet, stirring continuously, until the sauce thickens to your desired consistency.
- Serve the flavorful pork and vegetable mix over a bed of jasmine rice.
- Garnish with fresh mung bean sprouts and a sprinkle of chow mein noodles for texture.
Notes
● You can also use pork or chicken in place of the beef.
● Feel free to add other vegetables of your choice, such as mushrooms, bell peppers, or water chestnuts.
● For a spicy version, add a few dashes of hot sauce or a pinch of red pepper flakes.
● You can also add a tablespoon of hoisin or oyster sauce for an extra layer of flavor.
● Serve the beef chop suey with a side of white or brown rice for a complete meal.
Nutrition
Frequently Asked Questions
Q1. Can I make old fashioned beef chop suey ahead of time?
Yes, you can make old fashioned beef chop suey ahead of time. Simply cook the beef and vegetables according to the recipe instructions, then store in an airtight container in the refrigerator until ready to serve.
Q2. Is old fashioned beef chop suey gluten-free?
Yes, this dish is naturally gluten-free, as long as you use gluten-free soy sauce or tamari.
Q3. Can I freeze old fashioned beef chop suey?
Yes, you can freeze old fashioned beef chop suey. Place the cooked dish in an airtight container and freeze for up to three months. When ready to enjoy, simply thaw in the refrigerator overnight and reheat in a skillet over medium heat.
Q4. Can I make old fashioned beef chop suey in the slow cooker?
Yes, you can make old fashioned beef chop suey in the slow cooker. Simply place all of the ingredients in the slow cooker and cook on low for 6-8 hours.
Q5. Is old fashioned beef chop suey healthy?
Yes, old fashioned beef chop suey is a healthy dish. It is low in fat and high in protein and vitamins.
Q6. What type of beef should I use for old fashioned beef chop suey?
For the best flavor and texture, use lean ground beef.
Q7. What other vegetables can I add to old fashioned beef chop suey?
Feel free to add other vegetables of your choice, such as mushrooms, bell peppers, or water chestnuts.
Conclusion
Old fashioned beef chop suey is a delicious and classic Chinese-American dish that can be enjoyed any time.
It’s extremely versatile and can be served with a variety of accompaniments, including rice, noodles, and vegetables. The savory sauce and vegetables give the dish a unique flavor and the beef adds a heartiness.
It’s a great way to use up leftover beef or pork and it’s easy to make in your own kitchen. So, the next time you’re looking for an easy and delicious meal, try making old fashioned beef chop suey!
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Lori Walker is a passionate dietitian and food lover. She offers simple and nutritious recipes that don't take long to cook. In addition to sharing delicious dishes, she also shares useful advice on saving time and money in the kitchen. She believes that with a bit of creativity, anyone can make healthy meals that won't break the bank. Read more
