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Friday, January 17, 2014

Chop Suey with Roast Beef

Plan-Overs! I couldn’t manage without them. There are many ways to use leftover roast beef to create something new. This easy Chinese-style dish is one of them. 

Chop Suey with Roast Beef:

About 2 dozen 3-in. strips roast beef, cooked rare
3 tbsp. soy sauce
3 tbsp. sherry
1 tbsp. cornstarch or tapioca starch
2 tbsp. canola or peanut oil
2 medium carrots, thinly angle-sliced
1 medium turnip, thinly sliced into strips
1 medium red onion, sliced lengthwise
10 mushrooms, thinly sliced
1 tsp. granulated sugar
¼ tsp. salt
1 c. fresh bean sprouts, rinsed and drained
½ c. thinly sliced water chestnuts, drained

Prepare and array all ingredients before starting. Combine soy sauce and sherry. Pour over beef strips and set aside. Mix starch with 2 tsp. cold water until dissolved. Set aside. Heat oil in wok or deep skillet over high heat, almost to smoking point. Stir-fry carrots, turnip, and onion 2 min., adding mushrooms in last 30 sec. 

Reduce heat to medium-high. Remove and set aside beef strips from soy-sherry marinade. To this marinade, add 2 tbsp. cold water, sugar, and salt. Cover and simmer 2-to-3 min. Add and stir-fry bean sprouts, water chestnuts, beef, and well stirred starch mixture. Tossing vegetables and meat constantly, cook until sauce thickens.

Tomorrow: Cantonese Scallops

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