Рецепт Beef Chop Suey
Chopsuey is considered to be one of the most popular vegetable dish in the Philippines. This dish is basically mixed vegetables that are stir fried together with meats like pork, chicken and prawns. I barely see this dish using beef at all might be because beef specially the premium cuts are expensive in the Philippines. Here in New Zealand sometimes it is the opposite, good pork cuts are sometimes more expensive than beef, it’s even more popular here than pork so today instead of making this dish the traditional way we will be making it with tender pieces of beef.
There is no rule on what vegetables to use in here but the most common ones used in the Filipino chopseuy are: broccoli, cauliflower, chayote (sayote), celery, garlic sprouts, spring onions, French beans, sugar snap peas, capsicums (bell pepper), carrots and cabbage. You can mix and match to what ever and it will always taste amazing.
- Ingredients (Stir Fried Beef)
- 300 beef tenderloin, thinly sliced
- 1/2 tsp baking powder
- 2 tbsp Chinese cooking wine
- 1 tbsp soy sauce
- 2 tsp sesame oil
- 1 tbsp cornstarch
- salt
- freshly ground black pepper
- Ingredients (Chopseuy)
- 1/3 head cabbage chopped
- 1/2 head cauliflower, cut into florets
- 1 large carrots sliced thinly
- 2 stalks celery, sliced
- 1 bunch garlic sprouts, sliced
- 1 red capsicum (bell pepper), sliced
- 1 yellow capsicum (bell pepper), sliced
- 1 1/2 cup sliced mushrooms
- 3 tsp cornstarch (dissolved in 1/4 cup water)
- 3/4 cup beef stock
- 1 tbsp sugar
- 4 cloves garlic, minced
- 1 onion, chopped
- fish sauce
- pepper
- oil
Method
1. In a bowl mix all Stir Fried Beef ingredients together, add the beef and let it marinate for 30 minutes.
2. Prepare a wok, place in really high heat. Add oil and once it’s really hot add the marinated beef evenly spread out (if your wok is small you have to do this in two batches), leave it to cook in one side for a minute in high heat. Turn beef into the other side and cook again in high heat for a minute. Remove from wok then set aside.
3. Lower the heat to medium then sauté garlic and onions on the same wok.
4. Bring the heat back to high then add the cabbage, celery, garlic sprouts and cauliflower, stir fry for 2 minutes.
5. Add the mushroom, carrots and capsicums then continue to stir fry for 2 minutes.
6. Add the beef and stir fry for a minute.
7. Add beef stock and dissolved cornstarch, bring to a rapid boil.
8. Once sauce is thick season with sugar, fish sauce and freshly ground black pepper.
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