Add to mixture in pan and cook 5 minutes. Cook 3 minutes, then add set-aside beef cubes. Remove meat from the pan, set aside.Īdd celery, onions, bead molasses and boiling water or beef stock to the pan the meat was browned in. Add beef cubes, salt and pepper and cook until browned. Though we’ve come a long way since then, this American-Chinese dish is surprisingly good and simple to make without a lot of fancy or pricey ingredients or time-consuming prep work.ġ pound beef (round steak) cut into small piecesģ cups celery, cut in 1-inch pieces lengthsġ 14-ounce can bean sprouts, rinsed and drained Ingredients 1/4 cup (60 mL) vegetable oil 3 cups (750 mL) thinly sliced lean pork 1 1/4 cups (310 mL) beef or chicken stock 1 garlic clove, finely chopped. In the 1950s and ‘60s, this type of dish was what passed for Chinese cooking in this country. I used a low-sodium soy sauce and also added some water chestnuts for crunch. If you have trouble locating it, you can substitute light molasses or an Asian-style brown sauce. It is commonly used in Asian dishes to add flavor and color. The recipe calls for round steak, but it certainly could be made with pork tenderloin instead or even a combination of the two.īead molasses is similar to light molasses in color, texture and sweetness. She is not sure where her mother got the recipe, but it possibly came off a can of chow mein noodles or bean sprouts. Then, heat up 1 tbsp of oil in the same nonstick skillet over medium-high heat. Prepare your fluffy white rice or crispy chow mein if needed. Transfer to another container and set aside.

Reduce in a large nonstick skillet until suitably thickened, about 2 minutes. Peel the carrots using a potato or vegetable peeler and cut them into thin slices. Rinse the spring onions and slice them into large chunks. Trim the ends of the mushrooms and cut them into halves or thick slices. She said her mother’s version did not include water chestnuts, but that might have just been a personal preference. Combine all the ingredients of your sauce. Preparation 20 minutes 4 people Main course Preparation - 10 minutes Slice the onions into rings. Mix it everything well and set it aside and marinate for at least 15 minutes or up to 30 minutes. Then add soy sauce, cornstarch, baking soda, sugar, and sesame oil. Case thought her recipe might be very similar to what Norcross was searching for. 1 Marinating Beef - First cut the beef into thin strips or slices against the grain and place it in a bowl. Add the beef and cook until it is just done. Heat the oil in a large pot, add the onion and cook until softened. Rosalia Case of Ellicott City, Md., said her mother made this type of chop suey during the ‘50s and ‘60s and that it was a family favorite for Sunday night dinner. Soak for 10-15 minutes or until the noodles have expanded. The main ingredients, as far as he and his mother can recall, were beef and possibly pork, bead molasses, bean sprouts, water chestnuts and soy sauce. Marc Neermann of Norcross, Ga., was looking for a recipe for chop suey like his grandmother made in the 1950s or early 1960s.

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