Category
Main Dishes
Servings
4-6
Ingredients
-
½ pound beef (round or chuck), cut into thin slices
- 2 teaspoons peanut oil
- 2 teaspoons soy sauce
- 1 teaspoon sugar
- 1 teaspoon sea salt
- 4 teaspoons cornstarch
- 2 onions, chopped
- 2 carrots, chopped
-
¼ pound mushrooms, sliced
- 7 ounces bean sprouts
- 3 slices ginger, crushed
-
½ cabbage, chopped
- 1 teaspoon sugar
- 4 cloves garlic, crushed
- 2 cups cooked rice
Directions
- In a bowl, mix oil, soy sauce, sugar, sea salt, cornstarch, and fresh ground pepper.
- Add beef to mixture and marinate in refrigerator.
Heat Wok to 425°F and add peanut oil. Add onions and carrots and sauté.
- Add mushrooms, sprouts, ginger, and cabbage, and stir-fry. Add sugar and sea salt.
- Remove vegetables from Wok, set aside.
Add more oil to Wok and add garlic and sauté.
Add marinated beef and sauté for 4 minutes until cornstarch is no longer visible and beef is cooked.
- Serve chop suey over cooked rice.
