Homemade chicken and beef chop suey
🥢 My mom’s chop suey, upgraded Homemade chicken and beef chop suey is a recipe my mom often made us when we were kids. We weren’t huge fans. It was always too watery at the bottom, too much liquid. But the concept was good! That’s why I decided to redo this recipe, but better. Sorry mom. The result? A flavorful chop suey with still-crunchy vegetables and zero mush at the bottom of the plate. 🔥 Double protein for a complete, flavorful meal My secret is the blend of pork-veal-beef ground meat AND chicken cubes. Why both? Because it adds incredible flavor depth and different textures. The ground meat that blends into the sauce and the chicken that stays in pieces. It’s a truly complete meal that needs nothing else, but served over basmati rice or Chinese noodles, the sauce absorbs and it’s absolutely insane. More protein, more flavor, more pleasure. 🥦 Crunchy vegetables, not mush The key to a good chop suey is cooking vegetables in stages and especially the bean sprouts at the very end. Without bean sprouts, it’s not chop suey. It’s just sautéed vegetables with soy sauce. Fresh ginger adds that semi-fruity, semi-spicy kick that’s the base of any good Asian recipe. Even better the next day, perfect for meal prep.
Ingredients
- 3 tablespoons (45 ml) olive oil
- 1 large Spanish onion, finely chopped
- 2 large celery stalks, thinly sliced
- 3 large garlic cloves, finely chopped
- 1 teaspoon (5 ml) fresh grated ginger
- 450 g (1 lb) ground pork/veal/beef blend
- 250 g (1/2 lb) chicken breast, cubed
- 1/2 red bell pepper, sliced into strips
- 1/2 green bell pepper, sliced into strips
- 227 g (1/2 lb) white mushrooms, halved
- 1 cup (250 ml) broccoli, cut into medium florets
- 1/2 cup (125 ml) beef broth
- 1/4 cup (60 ml) soy sauce
- 1 teaspoon (5 ml) cornstarch diluted in 1/4 cup (60 ml) cold water
- 450 g (1 lb) bean sprouts, rinsed and drained
- Salt and freshly ground pepper
Instructions
- 1
--- Préparation ---
- 2
In a big sauce pan a medium heat, add olive oil and onion, celery, garlic and ginger. Cook for 4-5 minutes while stirring to soften vegetables.
- 3
Crank to medium-high heat, add ground beef and chicken then generously season with pepper. Cook 3-4 minutes or until meat is lightly pink.
- 4
Reduce to medium heat and add bell peppers, mushrooms, brocoli, beef broth, soya sauce. Stir well, cover and cook for 2-3 minutes until brocoli are soft.
- 5
Add corn starch mix, stir well and cook 2 minutes to thicken a little.
- 6
Add bean sprouts, stir and cook for 1 minute. Serve immediately and add a ton of soya sauce !!!
Cook it from the original
This recipe comes from lecoupdegrace.ca. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on lecoupdegrace.ca