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. (45 mL) soy sauce

3 tbsp. (45 mL) sherry

1 tbsp. (15 mL) cornstarch or tapioca starch

2 tbsp. (30 mL) 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. (5 mL) granulated sugar

¼ (1.25 mL) tsp. salt

1 c. (250 mL) fresh bean sprouts, rinsed and drained

½ c. (125 mL) 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. (10 mL) 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. (30 mL) 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.