BEEF CHOP SUEY

Ingredients

• Sauce
• ¾ cup low-sodium beef broth
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons rice wine or mirin
• ½ teaspoon sesame oil
• 1 tablespoon cornstarch
• For the rest of the dish
• 1-1 ¼ pounds beef tenderloin, cut into thin, bite-sized pieces
• 1 tablespoon Cornstarch
• 2 tablespoons vegetable oil
• 1 medium onion, cut into crescent-shaped slices
• 2 celery stalks, chopped
• 2 large carrots, chopped
• 8 ounces cremini or white mushrooms, sliced ​​
• 1 1/2 cups peas
• 2 garlic cloves, minced
• 1 8-ounce can water chestnuts, drained

Instructions

In a medium bowl, whisk together beef broth, soy sauce, rice wine, sesame oil, and cornstarch. Set the bowl aside for a few minutes.
In a separate bowl, mix the meat with 1 tablespoon of cornstarch. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat and brown the steak on both sides. Work in batches to avoid crowding the pan, adding more vegetable oil if necessary.Transfer the steak to a plate or bowl and cover to keep warm.
If necessary, heat some more vegetable oil in the pan. Add onions, celery, carrots and mushrooms. Cook until the mushrooms are golden brown and the other vegetables are crispy and tender. Add the peas in the last minute of cooking.Reduce heat to low, add garlic and water chestnuts, and cook for about 1 minute. Place the vegetables on the plate with the cooked meat.
Whisk the sauce again and add it to the pan over medium heat. Bring the mixture to a low boil and cook, stirring several times, until it thickens. Add the cooked vegetables and meat to the pan and mix together.For best results, serve promptly.

Notes

stir-fry recipes spread quickly. Have everything you need cut into pieces and ready to use near your stove.
You can use sirloin, sirloin, ribeye steak and New York strip steak. Try ground beef if you’re looking for something more economical, or try chicken, shrimp, or pork for a change.Peas cook quickly and will not become crispy-tender if cooked for too long. Keep this in mind as you continue with the recipe. Sugar snap peas also do better if you remove the string.
Finely chop the carrots so that they soften a little when frying.
Mirin is sweet rice wine.It can be difficult to find, but when you do find it, it is delicious and adds flavor and a touch of sweetness to many Asian recipes.
Cook the meat in a single layer to allow it to brown on the pan.
Add some red pepper flakes, some sambal oelek (chili paste), or some sriracha if you like a spicy touch.
Add other vegetables such as peppers, bean sprouts, zucchini, peas, sweet corn, cauliflower rice or onions.
Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in the microwave at reduced power.

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