Long before trendy fusion dishes and Instagram-worthy bowls, chop suey was the original go-to comfort food at Chinese-American restaurants across the U.S.
For many families, especially in the mid-20th century, it was their first taste of Chinese-inspired cooking—adapted with familiar ingredients and flavors.
And this old-fashioned beef chop suey recipe stays true to those roots: tender strips of beef stir-fried with crunchy celery, onions, and bean sprouts, all coated in a glossy, savory brown sauce.
It’s simple, hearty, and full of nostalgic charm. This is the kind of dish that feels like a warm hug—something Grandma might’ve made on a Friday night with a pot of steamed white rice on the stove.
Why You’ll Love This Recipe
This beef chop suey is flavorful but not fussy, with ingredients you probably already have in your fridge or pantry.
The thin-sliced beef soaks up the bold, garlicky sauce, while the veggies stay slightly crisp for texture. It’s naturally dairy-free, easy to double, and perfect for weeknight meals.
You’ll also love how quick it is to pull together—from prep to plate in under 40 minutes—and how customizable it can be. Swap in your favorite vegetables, add more heat, or serve it over noodles for a fun twist. It’s old-school comfort with a modern ease.
What You’ll Need
For the Beef & Marinade
- 1 lb beef sirloin or flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- ½ teaspoon sesame oil (optional)
For the Stir Fry
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 2 celery stalks, thinly sliced diagonally
- 1 bell pepper (red or green), sliced
- 1 (14 oz) can bean sprouts, drained (or 2 cups fresh)
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
For the Sauce
- ½ cup beef broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
Pro Tips
- Freeze beef for 20 minutes before slicing—it makes thin cuts much easier.
- Use high heat and stir-fry quickly to keep veggies crisp and beef tender.
- Don’t overcrowd the pan—cook beef in batches if needed.
- Add sauce last and let it simmer for 1–2 minutes until glossy and thick.
- Serve immediately over freshly steamed rice or noodles to soak up the sauce.
Tools You’ll Need
- Wok or large nonstick skillet
- Mixing bowls (for marinade and sauce)
- Tongs or wooden spoon
- Measuring cups and spoons
- Sharp knife and cutting board
- Rice cooker or pot (for serving)
Substitutions and Variations
- Use chicken or pork instead of beef for a different spin.
- Vegetarian? Use tofu and vegetable broth.
- No oyster sauce? Sub hoisin or double the soy sauce with a pinch of brown sugar.
- Add vegetables like mushrooms, snap peas, or baby corn for extra color.
- Spicy version: Add chili garlic sauce or red pepper flakes.
Make Ahead Tips
- Slice and marinate beef up to 24 hours in advance.
- Pre-mix sauce and store in a jar in the fridge for quick stir-fries.
- Chop all vegetables and store in containers for up to 2 days ahead.
How to Make Old-Fashioned Beef Chop Suey
Step 1: Marinate the Beef
In a bowl, combine sliced beef with soy sauce, cornstarch, and sesame oil. Mix well and let sit for 15–30 minutes.
Step 2: Make the Sauce
In a small bowl, whisk together beef broth, soy sauce, oyster sauce, sugar, and cornstarch. Set aside.
Step 3: Cook the Beef
Heat 1 tablespoon oil in a wok or skillet over high heat. Add beef in a single layer and cook for 1–2 minutes per side until browned. Remove and set aside.
Step 4: Sauté the Vegetables
Add remaining oil to the pan. Sauté onion, celery, and bell pepper for 3–4 minutes until just tender. Add garlic, ginger, and bean sprouts; stir-fry for another minute.
Step 5: Combine Everything
Return beef to the pan. Pour in the sauce and stir well. Let it simmer for 2–3 minutes until sauce thickens and coats everything. Serve hot.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 4 days.
- Reheat in a skillet over medium heat or in the microwave with a splash of water.
- Freeze in portions for up to 2 months; thaw in fridge overnight before reheating.
Recipe FAQs
1. What’s the difference between chop suey and chow mein?
Chop suey is served with rice and has more sauce. Chow mein is usually served with noodles and less saucy.
2. Can I use frozen vegetables?
Yes, just thaw and drain them before stir-frying to avoid excess water.
3. What beef cut is best?
Flank steak or sirloin works great—they cook quickly and stay tender when sliced thin.
4. Is this authentic Chinese food?
No, chop suey is a Chinese-American creation that originated in the U.S.—but it’s still delicious and rooted in cultural blending.
Savory, Simple, and Comfort in a Bowl
This old-fashioned beef chop suey brings back the best kind of food memories—simple ingredients, full flavor, and a cozy feeling you can taste in every bite. It’s the kind of meal that fills your home with warmth and your plate with satisfaction.
Give it a try this week and tell me—did it remind you of a dish from childhood or a favorite takeout spot? I’d love to hear your twist on it in the comments!
